Shrimp and asparagus both cook very quickly, making them a perfect pair on the grill. We've seasoned them in delicate flavors--lemon, garlic and dill--so their natural sweetness can shine through. Pick fat asparagus stalks for easier skewering.
Ingredients
1 large clove garlic, grated
1 tablespoon red-wine vinegar
1 tablespoon extra-virgin olive oil
½ teaspoon lemon pepper
½ teaspoon dried dill
⅛ teaspoon salt
16 large shrimp, shells and tails removed, deveined
Whisk garlic, vinegar, oil, lemon pepper, dill and salt in a small bowl. Divide the marinade between two large sealable plastic bags. Add shrimp to one and asparagus to the other. Agitate to combine, seal and refrigerate for 30 minutes.
Preheat grill to medium.
Thread the shrimp and asparagus alternately onto 8 skewers, dividing evenly among the skewers.
Oil the grill rack (see Tip) and immediately add the kebabs. Cook, turning every 2 to 3 minutes, until the shrimp are bright pink and just cooked through and the asparagus is tender, 5 to 6 minutes total.
