1 lb. medium shrimp (25-30 count) - peeled & deveined
1 tbsp. orange zest
1 tbsp. lemon zest
1 tsp. honey/agave
juice of 1/2 an orange
1 tsp. fresh ginger - grated
2 bunches of asparagus
S&P to taste
Begin by mixing the zests, orange juice, ginger & honey in small bowl. Set aside.To prepare asparagus, trim 2 inches from end of stalks. Cut remaining piece in half. This is going to act as your skewer which will be put through each shrimp. Cut a small piece off each asparagus spear on a diagonal as if sharpening a pencil. (refer to photo if my English has turned into Irish) Basically you want to create a sharp end to thread through the shrimp. Curl the shrimp together in a u shape and pierce with a small thin knife. This is to help feed the asparagus through without breaking. Lay all your skewered shrimp on a baking sheet and set aside 'till ready to grill.
Once ready, brush each shrimp with the citrus marinade, season with S&P and grill on medium hot heat. Brush both sides. As an alternative, you can roast them in 400 degree oven for 4-5 mins though I prefer to grill them as you get a better looking result.
You can skewer the shrimp ahead of time and refrigerate covered 'till needed.
NOTE: You don't want to cook your asparagus ahead and then try to skewer the shrimp or they'll break.
I served the skewers on a gorgeous mango salad which makes this dish a great starter or small meal in itself. Go on and impress your friends!