I am still savoring every inch of summer I can and want to continue grilling everything!  I hate saying goodbye to summer.  This dinner is full of flavors like oregano, thyme, garlic and lemon and is really quick to put together.  I always have frozen shrimp in the freezer as well as a jar of artichoke hearts.  I combine olive oil, herbs and garlic in a bowl and add onion, peppers, tomatoes, asparagus and artichoke hearts and toss.  I have a grill basket that I get super hot and put the vegetable mix in and then add a little more olive oil, salt, pepper and garlic and toss the shrimp in the oil.  I like to cook the onion and pepper until lightly browned before I add the shrimp and cherry tomatoes because they don’t take as long to cook and there is nothing worse than rubbery shrimp.  I grill half a lemon to squeeze over the finished dish and toss with some lemon zest and tear some fresh oregano over the whole platter.  You can also roast this whole dish on a baking tray if you don’t want to bbq. The plated photo is of a roasted version of the same dish. Click here for the recipe….