There is something incredibly grounding about firing up the grill. The smell of woodsmoke—or even just the clean sear of a hot gas grill—immediately signals that dinner is going to be vibrant. This recipe relies on the philosophy that when you have quality ingredients, you don't need to mask them with heavy sauces or complicated techniques.

I find that shrimp are one of the most underrated proteins for a quick, healthy dinner. They cook in a flash, they are lean, and they act like a sponge for whatever seasonings you toss them in. When you marry them with the grassy, earthy snap of fresh asparagus, you have a meal that feels balanced in both flavor and texture. The char from the grill adds a depth that brings out the natural sweetness in both the shellfish and the vegetables.

Focus on finding the freshest seafood available. If you can get your hands on wild-caught shrimp, the texture and flavor are noticeably superior.

• 1 lb jumbo shrimp, peeled and deveined (leave the tails on for presentation and better handling on the grill)
• 1 lb fresh asparagus, woody ends snapped off
• 3 tbsp high-quality extra virgin olive oil
• 3 large cloves garlic, finely minced
• 1 tsp smoked paprika (the sweet kind adds a lovely color)
• 1 large lemon, halved
• 1/2 tsp sea salt (or to taste)
• Fresh cracked black pepper

1. Prep the Grill: Get your grill to a solid medium-high heat—roughly 400°F. A clean grate is vital here; give it a good scrub so your asparagus doesn't stick and your shrimp releases easily.
2. Create the Aromatics: In a wide, shallow bowl, whisk together the olive oil, minced garlic, smoked paprika, salt, and black pepper. The oil will catch the garlic, ensuring every piece gets coated in that savory, pungent goodness.
3. Marinate: Gently toss the shrimp and the asparagus in the oil mixture. Keep them in separate corners of the bowl if you prefer, as they have different cook times. Let them sit for about 10–15 minutes while the grill heats up.
4. Grill the Asparagus: Lay the asparagus perpendicular to the grate bars so they don't fall through. Listen for that aggressive sizzle. Cook for 5–7 minutes, turning once, until they are bright green with a few charred, blistered spots.
5. Grill the Shrimp: Add the shrimp to the hottest part of the grill. They only need 2–3 minutes per side. You are looking for a nice pink color and an opaque center. Resist the urge to poke at them too often; let the heat do the work.
6. Char the Lemon: Place your lemon halves cut-side down on the grill for the last two minutes. This caramelizes the sugars, making the juice less acidic and much more mellow and fragrant.
7. Serve: Arrange everything on a platter, squeeze that warm, charred lemon juice over the top, and serve immediately.

This dish is best eaten fresh, but you can certainly set yourself up for success. You can trim and wash your asparagus and peel/devein your shrimp up to 24 hours in advance. Store them in airtight containers in the fridge. Do not add the oil, garlic, or spices until right before you start the grill.

Leftovers? Keep them in an airtight container for up to 48 hours. To reheat, avoid the microwave if you can, as it will make the shrimp rubbery. Instead, quickly toss them in a hot skillet for 60 seconds just to warm them through.