Ingredients
- Grilled Shrimp with Artichoke, Asparagus, Yellow Pepper, and Cherry Tomatoes
- This dish can also be roasted on a baking tray.
- Serves 3-4
- 1/4 cup olive oil
- salt and pepper
- 4 cloves garlic, minced
- 2 teaspoons thyme
- 2 teaspoons oregano
- 2 cups artichoke hearts drained, save 1/4 cup marinade
- large bunch of asparagus, cut in 2-inch pieces
- 1 yellow pepper, cut in slices
- 1 red pepper, cut in slices
- 1 onion, sliced
- 1 pound of raw shrimp
- 1 cup cherry tomatoes
- 1 lemon, zested and sliced in half
- fresh oregano, torn
Instructions
In a mixing bowl, add olive oil, salt, pepper, garlic, thyme and mix well. Add artichoke hearts, asparagus, pepper, onion, reserved artichoke marinade and mix well.
Preheat grill and place grill basket to get hot. Add vegetable mixture (reserve extra marinade) and cook until the onions are lightly browned - about 8-10 minutes. Add lemon halves and cook until browned - about 3-4 minutes. Remove and set aside. Add shrimp and cherry tomatoes to bowl with marinade and toss. Cook for 3 minutes and toss, and continue roasting until the shrimp are cooked through, about 2-3 more minutes. Sprinkle lemon zest and juice and fresh oregano over mixture and toss. Serve.
You can also roast this dish in a 425 oven. Place vegetables (reserve extra marinade) on baking tray and roast until the onions are lightly browned - about 8-10 minutes. Add shrimp and cherry tomatoes to bowl with marinade and toss. Roast for 3 minutes and toss, and continue roasting until the shrimp are cooked through, about 2-3 more minutes. Sprinkle lemon zest, juice and fresh oregano over mixture and toss. Serve.
