Grilled Shrimp and Asparagus with Vanilla Salt

Grilled Shrimp and Asparagus with Vanilla Salt is another recipe from our creative friend Amy Tong.  You can find more great recipes from her website.  Amy created this recipe using our Organic Vanilla Salt Grinder. We recommend our Vanilla salt for any seafood dish. It’s especially good on salmon and is a great way to top this Salmon Salad recipe that we have on our site. This simple and refreshing meal is perfect for grilling up on a nice spring or early summer day. With less than 10 ingredients and a cook time of fewer than 15 minutes, this is the perfect meal if you are short on time. This has proven to be one of our most popular spring and summertime recipes. In addition to being delicious right off the grill, this recipe is also well served at room temperature. Since it is just as good at room temperature it is a great meal to make beforehand and take for lunch on the go.

Serves

1 Plate

Equipment

Stove Top Grilling Pan

Measuring Spoons

Prep time

 20m

Cook Time

 15m

Ingredients

½ pound aspargus 

½ pound shrimp, shelled and deveined 

¾ tsp vanilla salt (divided) 

¼ tsp black pepper (divided) 

Zest of one lemon 

1 tsp fresh thyme leaves

1 tsp fresh lemon juice 

3 tsp vegetable oil, divided 

Instructions

1. Wash and slightly pat dry the asparagus. Bend to break off the tough end (The breaking point is usually where the tough ends started in a batch.)
2. Line the asparagus along the tippy side and trim off the rest of the asparagus using the breaking point of the first asparagus as a guideline. Discard or save the tough ends for a vegetable stock, if you’d like.
3. Drizzle 1 teaspoon of vegetable oil, 1/4 teaspoon of vanilla salt, and 1/8 teaspoon of ground pepper onto the asparagus. Gently toss them to evenly distribute the seasonings and set aside.
4. To the shrimp, add 1 teaspoon of vegetable oil, 1/4 teaspoon of vanilla salt, and 1/8 teaspoon of ground pepper, 1 teaspoon of fresh thyme leaves, and zest of 1/2 a lemon. Gently toss to combine.
5. Preheat a stove top grilling pan to high heat. Brush the grill with the remaining vegetable oil. Place the asparagus on the grill pan and cook the first side for 2 to 3 minutes. Flip them once and grill the other side for another 1 to 3 minutes, depending on the thickness of the asparagus.
6. Transfer the cooked asparagus to a serving platter and set aside.
7. Brush the remaining vegetable oil onto the grill pan and add the shrimp in a single layer. Cook the first side for 2 to 3 minutes. Flip them once and cook the second side for another 2 to 3 minutes, or until cooked through. Transfer to the serving platter. Sprinkle with the remaining zest of 1/2 of a lemon, a squeeze of fresh lemon juice, and more vanilla salt.
8. Enjoy!