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Papaya Pineapple Grilled Shrimp & Asparagus

Ingredients to Serve-4
  • Ingredients to Serve-4
  • 1 cup Chef Allen's Papaya Pineapple BBQ Sauce
  • 12 jumbo Shrimp, peeled & deveined
  • 20 jumbo Asparagus, trimmed
  • 1 tablespoon Salt
  • 1/2 teaspoon ground Black Pepper
  • 2 tablespoons Peanut Oil
  • 1 large Lemon, cut in 8ths
To Prepare: Season the shrimp and asparagus with salt & pepper. Drizzle them with the oil. Using a grill brush, brush the grill to be sure it is clean. Place the shrimp on the grill first grilling them for 1 minute on each side then, baste with the bbq sauce, while moving the shrimp to a lower heat on the grill. Cook for another few minutes until well glazed and rosy - pink. Add the asparagus to the hot part of the grill. Roll them slightly to turn them to cook the other side of the asparagus. Baste these lightly with the bbq sauce.

To Serve: Place five asparagus on each plate, side by side like a raft.

Top with three shrimp and garnish with lemon wedges. Serve extra

bbq sauce on the side.

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