You want it to be real good but you want it to be easy and on the table in a flash. This Stovetop Grilled Shrimp will fill the bill for you on all counts.
If your shrimp are frozen just put them in a bowl with enough water to cover them up for about ten minutes while you prep the vegetables, then peel and devein them.. Rinse and wipe out the bowl and put the peeled and deveined shrimp back in. Drizzle them with a little olive oil, lightly sprinkle with salt, black pepper, red pepper flakes and garlic powder. Squeeze in the juice from a quarter of a lemon. Toss in the lemon rind and stir it all up. Put it aside to marinate a little as you do the veggies.
Put the oven on at 400°F. Scrub and rinse the sweet potatoes then slice them in to about 3/8″ slices. Put the slices in a bowl and drizzle them with olive oil and lightly sprinkle some salt and pepper on them. Toss the slices so they get coated with the oil, salt and pepper. Spread them out on a large cookie sheet and put them in the oven. After about five minutes either turn them over or switch the oven to broiler mode and give them another 3-4 minutes. Poke them with a fork to see when they are done. I wanted them to look grilled,,so,,I grilled them and then put them in a bowl covered with a plate and on an idle burner on the stove to stay warm.
While the potatoes are cooking cut up the veggies. Trim the stub ends off the asparagus and cut the asparagus spears into any sized pieces you want, but, you already knew that didn’t you. Cut the onion into thin strips and chop the garlic.
Put a large skillet on at medium high and add one tablespoon of olive oil. Put the asparagus in the pan and toss a few times as they cook.
When they are just starting to get a little limp push the asparagus out to the sides of the pan and put the onion in the bare spot. Stir the onion a few times as it cooks.
When the onion just starts to get translucent push it to the outside also and put the garlic in the middle. Squeeze the juice from a quarter of a lemon on to the garlic. Lightly sprinkle salt and black pepper. Toss it all together and toss it few more times as it all cooks and comes together. That’s an old Beatles song right?
Okay, so the Veggies are almost done. Now the Stovetop Grilled Shrimp part. If you don’t already have a stovetop grill or a skillet on a burner put it on now. Crank the heat up to medium high and spray oil it. As soon as it is hot spread the shrimp out and pour the liquid from the bowl on top of them. 
Turn them over as soon as they get pink and grill the other side until the middle is opaque white.
Serve up your Stovetop Grilled Shrimp with some chilled Chardonnay or Pinot Grigio!
Oh yeah, I almost forgot. You might like some Focaccia with it. It. We made some with the dough that we keep a supply of in the fridge. Mix up a little extra virgin olive oil with a little balsamic vinegar for dipping,,mmmm,, life is good.
Stovetop Grilled Shrimp with World Class Veggies
Ingredients
- 3 tablespoons olive oil divided
- 12 large shrimp peeled and deveined
- red pepper flakes
- salt and pepper
- garlic powder
- 2 small sweet potatoes
- 1/2 pound fresh Asparagus
- 1/2 medium size fresh onion cut into thin strips
- 4 cloves garlic chopped
Instructions
- If your shrimp are frozen just put them in a bowl with enough water to cover them up for about ten minutes while you prep the vegetables, then peel and devein them.. Rinse and wipe out the bowl and put the peeled and deveined shrimp back in. Drizzle them with a little olive oil, lightly sprinkle with salt, black pepper, red pepper flakes and garlic powder. Squeeze in the juice from a quarter of a lemon. Toss in the lemon rind and stir it all up. Put it aside to marinate a little as you do the veggies.
- Put the oven on at 400°F. Scrub and rinse the sweet potatoes then slice them in to about 3/8" slices. Put the slices in a bowl and drizzle them with olive oil and lightly sprinkle some salt and pepper on them. Toss the slices so they get coated with the oil, salt and pepper. Spread them out on a large cookie sheet and put them in the oven. After about five minutes either turn them over or switch the oven to broiler mode and give them another 3-4 minutes. Poke them with a fork to see when they are done. I wanted them to look grilled,,so,,I grilled them and then put them in a bowl covered with a plate and on an idle burner on the stove to stay warm.
- While the potatoes are cooking cut up the veggies. Trim the stub ends off the asparagus and cut the asparagus spears into any sized pieces you want, but, you already knew that didn't you. Cut the onion in to thin strips and chop the garlic.
- Put a large skillet on at medium high and add one tablespoon of olive oil. Put the asparagus in the pan and toss a few times as they cook.
- When the onion just starts to get translucent push it to the outside also and put the garlic in the middle. Squeeze the juice from a quarter of a lemon on to the garlic. Lightly sprinkle salt and black pepper. Toss it all together and toss it few more times as it all cooks and comes together. That's an old Beatles song right?
- Okay, so the Veggies are almost done. If you don't already have a stovetop grill/ or a skillet on a burner put it on now. Crank the heat up to medium high and spray oil it. As soon as it is hot spread the shrimp out and pour the liquid from the bowl on top of them. Turn them over as soon as they get pink and grill the other side until the middle is opaque white.
- Serve up your Stovetop Grilled Shrimp with some chilled Chardonnay or Pinot Grigio!
Notes
