Prep 5 mins
Cook 10 mins
A Delicious and light summer meal. We like to serve with our favorite salad and bread. The whole meal can be on the table in under 30 minutes.
For Lemon Glaze
- 2 tablespoons butter
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 1⁄2 cup water
- 2 teaspoons cornstarch
- 1 1⁄2 lbs fresh asparagus spears
- 1 lb shrimp, large deveined tails on
- 1 tablespoon lemon juice
- 1 tablespoon sesame seeds (optional)
- 1 teaspoon finely grated lemon zest (optional)
- 1 pinch nutmeg (not too much!) (optional)
- Prepare Grill (or broiler pan) to cook shrimp.
- In small saucepan, combine butter, honey and 2 TSP lemon juice and, if desired, lemon zest; cook and stir over Medium-low heat until butter is melted. In small bowl, combine water and cornstarch; blend well. Stir into lemon mixture. Cook over med heat until bubbly and thickened, stirring constantly, about 1-2 minutes. Turn burner on low and remember to stir every few minutes while preparing the shrimp and asparagus. NOTE: ingredients can be doubled for more glaze, if desired.
- Sprinkle 1 TB lemon juice over shrimp in bowl. Toss to coat.
- Place peeled, deveined shrimp with tails on singly in grill basket or on broiler sheet that has been sprayed with non-stick spray.
- Set shrimp aside and prepare asparagus; Fill Dutch oven or stockpot with 3 inches of water; bring to a boil quickly using lid on pot. Trim asparagus and cut spears diagonally in half. Add asparagus. Reduce heat; cover and cook 3-5 minutes or until crisp-tender.
- After reducing heat on asparagus, put shrimp on grill or under broiler 4-5 inches from heat for 4 minutes. Turn shrimp once and return to grill or broiler for 4 more minutes or until opaque.
- Arrange asparagus in center of serving plate, criss-crossing stems artfully. Arrange shrimp in a circle around asparagus. Drizzle glaze over asparagus and shrimp.
- If desired, sprinkle sesame seeds over top.
- If desired, (very lightly!) sprinkle nutmeg over top.
We had a package of asparagus stir fry and some frozen shrimp so i made this recipe and cut it in half. We liked it alot, but i feel like the glaze is missing something. EDIT: 4 stars! I added the lemon zest to it, and that added the perfect amount of tartness! Thanks for the tip Caryn!