Ingredients:

  • 1 lb jumbo shrimp, peeled and deveined
  • 1 bunch (250g) asparagus, woody ends trimmed
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes

Instructions:

  1. Pat the shrimp completely dry with paper towels to ensure a proper sear. Trim the bottom 1-2 inches off the asparagus stalks.
  2. In a medium bowl, whisk together 3 tbsp olive oil, minced garlic, lemon juice, zest, oregano, and red pepper flakes until emulsified.
  3. Toss the shrimp in half of the garlic-lemon glaze.
  4. Thread one shrimp followed by 2-3 stalks of asparagus onto skewers, repeating the pattern until full, leaving small gaps between ingredients.
  5. Preheat grill to medium-high heat and lightly oil the grates.
  6. Place kebabs on the grill and sear for 3-4 minutes per side until shrimp are opaque and reach an internal temperature of 145°F (63°C).