Glorious and Easy Shrimp and Veggies on the Grill

Ingredients

  • 1 large pound shrimp, shelled and deveined, thawed if frozen
  • MARINADE
  • 1/4 cup Italian parsley, stems removed
  • 4 cloves garlic, smashed
  • 1 Serrano pepper or jalapeno, seeded and coarsely chopped
  • 2 tablespoons avocado oil or olive oil
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice
  • 1/4 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons cumin seeds
  • 1 teaspoon paprika
  • REMAINING INGREDIENTS
  • 1 pound asparagus, thoroughly washed and cut into 2-inch lengths
  • 1 small zucchini, cut into 1/8-inch diagonal slices
  • 12 mini multi colored bell peppers or 2 red or a red and yellow bell pepper
  • 2 cups cherry tomatoes
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon sea salt or as desired
  • 1/4 cup fresh basil leaves, cut chiffonade

Preparation

  1. Rinse and pat dry the shrimp and put it into a medium bowl.
  2. For the marinade, combine the parsley, garlic, serrano pepper, avocado oil, black pepper, 2 tablespoons of lemon juice, sea salt, cumin seeds and paprika in the bowl of a small food processor and pulse to a coarse paste. Scrape the mixture into the bowl containing the shrimp and allow to marinate in the refrigerator for about 1/2 an hour and up to 4 hours, stirring from time to time to evenly distribute the marinade.
  3. Meanwhile, prep the vegetables and combine them in another medium/large bowl.
  4. Preheat the grill to 450 F. Arrange all of the vegetables, except the mini peppers and tomatoes, in a grill/searing pan (available in well stocked kitchen stores and great for containing vegetables) to keep them from falling through the grill grates. Alternatively, place the veggies into a skillet then onto the grill. Place the mini peppers directly on the grates and turn as they cook for even cooking. Grill the vegetables in the grill/searing pan for about 8 - 10 minutes, turning them over with a spatula regularly for even cooking. As the mini peppers, that are on the grates, soften, transfer them to the bowl, when cool enough to handle remove their stem end and seeds and chop them up a bit. Add the tomatoes to the vegetables in the grill/searing pan and grill an additional 6 - 8 minutes, or until the tomatoes become soft and some will pop.
  5. Transfer all the remaining vegetables to the bowl containing the peppers. Toss with the olive oil and season with sea salt. Transfer the vegetables to a serving platter. Place the shrimp into the grill pan and return it to the grill. Grill shrimp for about 5-6 minutes, or until pink and tails begin to curl. Arrange the shrimp on top of the vegetables in the serving platter, add the basil chiffonade. Taste and adjust seasonings and serve.
  6. Serving Ideas : Great served over steamed rice, gnocchi, or quinoa! Serve with lemon wedges.
  7. NOTES : If you are serving with rice, gnocchi, quinoa, or pasta cook it ahead and layer it under all of the vegetables in the serving platter so that it becomes infused with flavors from the juices in the vegetables!

Categories

  • Dinner
  • Salad
  • Fish/Seafood
  • Vegetable
  • Dairy Free
  • Gluten Free
  • Quick and Easy
  • Vegan
  • Vegetarian
  • MHealthy

Nutrition Information

Serving Size
2 cups
Serves
4
Calories
259.00
Saturated Fat (g)
2.00
Sodium (mg)
449.00
Total Carbohydrates (g)
11.00
Dietary Fiber (g)
3.00
Protein (g)
22.00