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The preparation of this shrimp dish is super simple – I just toss everything into a zip-top bag and let it marinate in the fridge for about 30 minutes. The shrimp grill up in minutes and are full of flavor. They pair perfectly with grilled asparagus and steamed rice.
Roast leg of lamb with rosemary, garlic, lemon and harissa | photography Samantha Linsell | DrizzleandDip.com
Asparagus Use spears that are no thicker than 1/2 inch. Bunch together 6 or 7 trimmed spears: Thread a skewer through upper third of spears, gently turning skewer to keep spears from breaking. Repeat at bottom. Brush with olive oil; season with salt and pepper. Grill over medium-high heat, turning once, until marked and just tender, about 9 minutes total. Serve with grilled lemon halves, if desired.