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Charred Shrimp, Leek, and Asparagus Skewers



Ingredients

  • 1 lb. 
  • (21- to 25-count) peeled and deveined shrimp 
  • 1 lb. 
  • asparagus, trimmed and cut into 2-in. pieces
  • 2 
  • medium leeks, white and light green parts only, cut into 3/4-in.-thick rounds
  • 2 tbsp. 
  • olive oil 
  • Kosher salt and pepper 
  • 2 
  • lemons, halved
  • 1/2 c. 
  • mayonnaise
  • 1 1/2 tbsp. 
  • harissa paste



Directions
1.   Heat grill to medium-high. Thread shrimp, asparagus and leek rounds onto skewers. Brush lightly with oil and season with 1/2 tsp. each salt and pepper. 
2.   Grill skewers until vegetables are tender and shrimp are opaque throughout, 3 to 4 minutes per side. 
3.   Place lemons on grill alongside skewers, cut sides down, and grill until charred, about 4 minutes. 
4.   Into small bowl, squeeze 2 tsp. juice from 1 charred lemon half. Stir in mayonnaise and harissa to combine. Serve skewers with harissa mayo and remaining charred lemon halves. 

Nutritional information (per serving): 
About 370 calories, 28.5 g fat (4.5 g saturated), 18 g protein, 1,110 mg sodium, 12 g carbohydrate, 2 g fiber


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