Asparagus grows easily in the home garden and yields a harvest for years. Asparagus has anti-aging properties, can detoxify the system, protects against disease and reduces the risk of heart disease and inflammation. It can be added regularly to any diet. Grilling seafood and fresh summer vegetables are a great way to taste the flavors of the season and enjoy a healthy and versatile menu. Leftovers can be used in other dishes also, soups, salads, wraps, pasta dishes, etc.
To prepare, soak all bamboo skewers in water for 1 hour. Purchase shrimp and scallops fresh; if frozen, thaw in the refrigerator or in an ice bath. Choose your favorite variety, 20 shrimp per pound; sea scallops 12- 15 per pound. Rinse seafood, pat dry. Heat grill to high heat, then turn down to medium heat. Marinate the shrimp and scallops for 15 minutes using the instructions below. For kibobs, thread the seafood on skewers, leaving a 1⁄4-inch space between pieces. Snap off the woody bases of the asparagus and season with a light oil and your favorite herbs. Place kibobs on the grill and grill on medium direct heat, uncovered; for shrimp 4 - 6 minutes; for scallops 5 - 8 minutes; for asparagus approximately 4 minutes; recipes are below.
Grilled Shrimp, Scallops and Asparagus
For the Shrimp:
- 4 tablespoons olive oil
- Juice of 2 lemons
- 2 garlic cloves, minced
- 3 tablespoons fresh dill
- Salt and pepper
- 1 pound large shrimp,shelled, deveined, tails left on
- 2 tablespoons unsalted butter or favorite sauce.
- Bamboo skewers
Directions:
Whisk together the oil, lemon juice, dill and garlic in a bowl and season with salt and pepper. Add the shrimp and toss to coat in the mixture. Marinate for 15 minutes. Prepare the grill (charcoal or gas grill) for direct grilling, medium heat. Thread the shrimp so that they will lay flat. Sprinkle with salt and pepper. Brush with olive oil. Grill until golden brown on both sides, 1 1/2 minutes per side. Remove the shrimp to a platter, brush with a dab of butter or favorite BBQ sauce. Garnish with remaining dill and lemon, serve.
Scallops:
- 12 slices thick-cut Turkey bacon (or use an applewood bacon)
- 12 sea scallops
- Bamboo skewers
- Freshly ground black pepper
Directions:
Preheat the oven to 350 degrees, bake bacon until golden brown, 12 minutes. Allow bacon to cool. Wrap each scallop in 1 piece of the bacon and secure it on the bamboo skewer. Repeat with the remaining scallops. Brush the grates lightly with oil, then place the scallops on the grill and cook, turning frequently, about 7 minutes. Transfer to a platter and sprinkle with freshly ground black pepper, serve.
Asparagus:
- 1 pound asparagus
- 2 tablespoons sesame oil
- 1 clove garlic minced
- 2 tablespoons sesame seeds
- Salt and black pepper
- Bamboo skewers
- Lemon juice
Directions:
Whisk the sesame oil and garlic to combine. Brush this mixture on the asparagus and season with a little salt and pepper. Skewer the asparagus in a raft style, lying them vertically and skewering horizontally using several skewers. Place them on the grill and cook until nicely browned on both sides, 2 to 4 minutes. Sprinkle with the sesame seeds as they grill. Squeeze fresh lemon juice on top if desired, and serve.
Enjoy these dishes and add them to your recipe collection for this spring and summer. And don't forget to join us next time on the Yogurt Fusion Blog for more seasonal grilling ideas and recipes, to include grilling tips, utilizing vegetable gardens and produce found in abundance this time of year.
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