Grilled Shrimp and Asparagus Kebabs

Grilled Shrimp and Asparagus Kebabs

Author note: These kebabs can be prepared a few hours before grilling. Place the assembled kebabs on a rimmed baking sheet, cover with foil and place in the fridge until ready to grill.

1/4 cup extra-virgin olive oil

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon cayenne

1/2 teaspoon chili powder

2 teaspoons cumin

2 teaspoons kosher salt

1 1/2 to 2 pounds shrimp, deshelled

1-2 bunches asparagus, woody ends removed

1 onion cut into bite sized pieces.

  1. Place the olive oil, oregano, thyme, cayenne, chili powder, cumin and kosher salt into a large bowl. Mix well.
  2. Add the shrimp and stir well to coat. Cover the bowl and place in the fridge for at least 4 hours, up to 8 hours before grilling.
  3. Heat the grill to 350 degrees.
  4. Cut the asparagus into large, bite-sized pieces. Set aside in a bowl.
  5. Remove the shrimp from the fridge.
  6. Using a skewer (wooden or metal) assemble the kebobs. I like a pattern of onion, two asparagus and one shrimp. I also prefer 3-4 shrimp on each skewer (if the shrimp are medium to large in size. I add more if the shrimp are smaller).
  7. Over direct heat, grill the shrimp 3 minutes per side, for a total of 6 minutes. Remove from the grill and serve immediately. Salt to taste.

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