SPRING HAS SPRUNG! That means bbq season is back (or if you’re like me, you bbq all year round). This was tonight’s dinner at my house. It’s an easy, healthy recipe that is made right on your grill, and is on the dinner table in no time! (TIP: use a disposable aluminum pan for easy clean-up.)
1 lb. of large shrimp, peeled and deveined
2 Red Bell Peppers
1 Bunch of Asparagus
2 Small Red Onions
3 Cloves of Garlic
1/2 cup of Extra Virgin Olive Oil
Red Pepper Flakes
Cut up the red peppers into 1 inch pieces. Snap off the woody root ends of the asparagus spears. Cut your red onions into quarters. Peel your garlic cloves. Place all the vegetables into a large resealable bag. Add olive oil. Season with salt, pepper and garlic powder to taste. Shake to coat all the veggies. Let it sit on your counter for approximately 10 minutes to let the flavors blend.
In a separate bowl season shrimp with salt, pepper and garlic powder and a pinch of red pepper flakes. (TIP: To save time, I buy the shrimp that is already peeled and cleaned @ Stew Leonard’s). Mix to coat shrimp. Let stand in the refrigerator for 5 minutes.
Place vegetables in an aluminum pan and grill over medium heat for approximately 15-20 minutes stirring occasionally to desired tenderness.
Grill shrimp over medium heat for approximately 3 minutes on each side until shrimp is opaque. Add shrimp to the grilled veggies.
It’s a delicious meal on it’s own, or you can put it over your favorite pasta for a heartier meal! ENJOY!