Tuesday, September 3, 2013

Grilled Shrimp & Asparagus With Herbed Dipping Sauce

With the warm weather comes lighter meals, and it’s always great to take full advantage of the fresh in-season veggies you can pick up at your local farmers market. I recently picked up 2 huge bunches of asparagus thick enough to be mini tree trunks (for only $4 might I add) and I couldn’t wait to eat them.

The dipping sauce I make (below) is to die for; I usually make a big batch to have for veggies throughout the week – so good! Just a note – the shrimp for this dish should be marinated over night, so get started the day before you are ready to eat. Aside from the marinating time, this meal is a snap to make! Thank you Martha Stewart (for the shrimp) and Canadian Living (for the asparagus) – you make my life easier, and far more delicious!




Grilled Herbed Shrimp
3 T chopped cilantro
3 T chopped parsley
1 T minced jalapeno
1 T minced garlic
1 T grated lemon zest
1/3 c EVOO
1 lb jumbo shrimp Soaked wooden skewers (or metal)

Combine all ingredients in a Ziploc & marinate 8 hours, or overnight. Preheat bbq to medium and grill shrimp on skewers in indirect heat for 5 minutes, turning once. Easy peasy!

Asparagus With Herbed Dipping Sauce
1 bunch asparagus, trimmed
½ c sour cream (I used fat free)
2 T chopped chives
1 T grainy mustard
1 tsp lemon juice
¼ tsp pepper

Cook asparagus in boiling salted water for 3 minutes. Immediately chill in ice water, drain & pat dry. Stir together remaining ingredients and serve with asparagus.

A fabulous, healthy, seasonal meal…in minutes!