Summer is here! The weather is a tad unseasonably cool in Kentucky on these first few days of June, but school is out. I couldn’t wait for the local produce to grill up this delicious meal Sunday night.
Grilled Shrimp and Summer Vegetables
1 lb. shrimp, unpeeled
2 yellow squash, sliced lengthwise in thick slices
2 zucchini, sliced lengthwise in thick slices
1/2 bunch fresh asparagus
5 baby bella mushrooms, halved
1/4 c. olive oil
2 cloves minced garlic
salt and pepper
Place vegetables in gallon Ziploc bag and marinate with garlic, fresh ground salt and pepper, and olive oil. Place zucchini and squash on hot grill and grill for 5 – 7 minutes per side. Remove to a platter.
Sprinkle shrimp liberally with cajun seasoning and place on grill using a grilling basket. Add asparagus and mushrooms to the basket. Grill these tender items with the lid open turning constantly with grilling tongs and removing each shrimp as it becomes opaque to avoid overcooking and remaining vegetables as they achieve desired tenderness.
Serve over a bed of buttered angel hair pasta with parmesan cheese. Enjoy!