Cuisine Noir Newsletter - Stay in the Know!

Be the first to know about the latest online and print issues of Cuisine Noir, industry updates, events and promotions as part of our cultural culinary movement.

callout_sweepstakes

facebook  twitter  pinterest  instagram
  

Spicy Grilled Shrimp with Grilled Asparagus

Created by Gina Neely for George Foreman® Grills
Rating
  Submit review
(1 people have added this recipe to their favorites.)

Ingredients

1-pound large shrimp, peeled and deveined
2 tablespoons olive oil, divided
1 teaspoon smoked paprika
¼ teaspoon cayenne pepper
1/8 teaspoon red pepper flakes
kosher salt and freshly ground black pepper
½ pound small asparagus ends trimmed

Preparation

Preheat your George Foreman® grill to medium-high heat. Toss the shrimp with 1 Tablespoon olive oil, paprika, cayenne pepper, red pepper flakes, salt, and pepper. Cook shrimp for 4-6 minutes, until completely cooked through. Remove from grill. Drizzle asparagus with the remaining tablespoon of olive oil and season with salt and pepper. Grill for 4-5 minutes, until tender. Serve with shrimp.

Any unauthorized duplication, download or reprint of images or content from this website for promotional or commercial use is strictyly prohibited without written permission from V. Sheree Publishing, LLC. Violators will be prosecuted to the full extent of the law. Trademark pending.