Summer, ShellfishLaura Andersenshrimp, asparagus, pesto, apple cider vinegar, honey, dijon mustard, plum, orange, baby spinach, almondsComment

Pesto Grilled Shrimp and Asparagus

Summer, ShellfishLaura Andersenshrimp, asparagus, pesto, apple cider vinegar, honey, dijon mustard, plum, orange, baby spinach, almondsComment
Pesto Grilled Shrimp and Asparagus

Time: 45 minutes

Serves: 4

 

Ingredients:

Shrimp, 1 lb

Asparagus, 1 lb

Pesto, ¼ cup

Apple cider vinegar, 2 tbsp

Honey, 2 tsp

Dijon mustard, 2 tsp

Olive oil, 3 tbsp

Plums, 2

Oranges, 1

Baby spinach, 8 oz

almonds (sliced), ¼ cup

 

Directions:

  • To make vinaigrette, whisk together vinegar, honey, mustard, and oil. Season with salt and pepper.
  • Trim wooded ends from asparagus. Slice plums and segment orange; store together.
  • Thread shrimp onto skewers; lightly season with salt and pepper.
  • Heat large grill pan over medium-high heat. Brush with some cooking oil. Place shrimp and asparagus onto hot pan and grill for 4 minutes on each side. Remove from heat. (For thicker asparagus, cook a bit longer as necessary.) Brush both shrimp and asparagus with pesto.
  • Toss vinaigrette with plums, oranges, and spinach; top salad with almonds.
  • Enjoy shrimp and asparagus with salad on the side.

 

Modified from cooksmarts.com

 

 

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