Yield: 4 Servings

Ingredients:

20 each Shrimp, 16-20ct. size, peeled, deveined

to season Salt

to season Fresh ground black pepper

for service Chef Larry's Roasted Asparagus (recipe follows)

to garnish Chive, minced

For Chef Larry’s Lemon Dill Butter:

1/2 cup Butter, softened

1 tsp. Lemon zest

2 tsp. Lemon juice

2 tsp. Fresh dill, minced

1 tsp. Garlic, minced

to season Salt

to season Fresh ground black pepper

Method:
Prepare Chef Larry's Lemon Roasted Asparagus per recipe, reserve. Prepare Chef Larry's Lemon Dill Butter by combining butter, lemon zest, lemon juice, dill and garlic. Mix well and season to taste with salt and fresh ground black pepper, reserve. Preheat grill. Place shrimp on skewers and season with olive oil, salt and pepper. Grill shrimp for 3 -3 1/2 minutes on each side or until done. Remove shrimp skewers and baste generously with Chef Larry's Lemon Dill Butter. Place seasoned shrimp skewers and asparagus on a serving platter. Garnish with minced chives and serve immediately.

Chef Larry’s Lemon Roasted Asparagus

Yield: 6-8 Servings

Ingredients:

1 1/4 lb. Asparagus, medium, ends trimmed

2 tbsp. Olive oil

1 tbsp. Fresh lemon juice

1/4 tsp. Salt

3-4 twists Fresh ground black pepper

2 tsp. Lemon zest

to garnish Spanish Manchego cheese, shaved

to garnish Lemon slices, thin

for service Thin sliced baguette, brushed with garlic butter and toasted

Method:
Preheat oven to 450 degrees F. Place asparagus in shallow baking dish, drizzle with olive oil and lemon juice, season with salt and pepper. Sprinkle lemon zest over asparagus. Bake in preheated oven at 500 degrees F for 8 -10 minutes, carefully shaking pan 2 – 3 times during roasting. Remove and portion roasted asparagus onto warm serving plates.