Lemon Garlic Shrimp and Asparagus Skewers

Shrimp and asparagus are threaded onto skewers, quickly marinated with lemon, garlic, and olive oil, then grilled or cooked in a grill pan until the shrimp are opaque and the asparagus is just tender. The skewers are served over fluffy couscous tossed with herbs and lemon for a complete 30-minute main course.

By Julienne

Cook time: 12 minutes

Servings: 4

Ingredients

• 30 ml olive oil divided
• 2 g fine salt divided
• 1 g black pepper freshly ground, divided
• 12 g garlic finely grated or minced
• 1 each lemon 1 zested and juiced, 1 cut into wedges
• 680 g shrimp, peeled and deveined large, tails on or off
• 450 g asparagus trimmed, cut into 5 cm lengths if needed
• 200 g plain couscous dry
• 300 ml water for couscous
• 2 g fine salt divided
• 10 ml olive oil divided
• 8 g flat-leaf parsley chopped
• 1 g black pepper freshly ground, divided
• 1 each lemon 1 zested and juiced, 1 cut into wedges
• 5 ml olive oil divided
• 1 g red pepper flakes optional, divided
• 3 g fine salt divided
• 7 g flat-leaf parsley chopped

Instructions

1. If using bamboo skewers, soak 8 skewers in water. In a large bowl, whisk together 30 ml olive oil, 2 g salt, 1 g black pepper, all of the garlic, the lemon zest, and half of the lemon juice. Add the shrimp and toss to coat. Let stand while you prep the couscous and asparagus, about 10 minutes. Thread the shrimp and asparagus alternately onto the skewers, dividing both ingredients evenly. The shrimp are evenly coated and the skewers are assembled with a mix of shrimp and asparagus.
2. In a medium saucepan, combine the couscous and water with 2 g salt and bring just to a boil. Stir in 10 ml olive oil, then remove from the heat, cover, and let stand for 5 minutes. Fluff with a fork and fold in half of the parsley, the remaining lemon juice, and 1 g black pepper. Keep covered off the heat. The couscous has absorbed the water and fluffs easily with a fork.
3. Preheat a large skillet or grill pan over medium-high heat. Brush or lightly drizzle the pan with the remaining 5 ml olive oil. Grill the skewers in batches for 2 to 3 minutes per side, turning once, until the shrimp are opaque and pink and the asparagus is bright green with browned spots but still crisp-tender. If using red pepper flakes, sprinkle them over the skewers during the last minute of cooking. The shrimp are opaque throughout and the asparagus yields with a little bite.
4. Serve the couscous in bowls or on plates, top with the hot skewers, and finish with the remaining parsley and the reserved lemon wedges. The dish is served hot with visible lemon and herb garnish.