By Newfie



1 lb large shrimp, shelled and deveined

1 lb asparagus, tough ends trimmed, cut diagonally into 2-inch slices

2 tbsp fresh lemon juice

2 tsp Dijon mustard

1 1/2 tsp olive oil

1/4 tsp salt

1/4 cup chopped fresh parsley

1 tsp grated lemon zest

1 clove garlic, minced

1/2 cup finely diced red bell pepper

1 tbsp finely chopped pecans


In a medium bowl, combine the lemon juice, mustard, oil, and salt. Set the dressing aside. In another medium bowl, combine the parsley, lemon zest, and garlic. Add the shrimp, toss to coat. Set aside to marinate while the grill preheats. Spray the grids with non-stick cooking spray or brush with a light oil. Preheat the grill to medium heat. Tear off a 24-inch length of heavy-duty foil and fold in half to form a 12 X 18 inch rectangle. Place the asparagus and 2 tbsp of water in the center of the rectangle and seal the packet. Place the packet on the grids and cook for 10 minutes or until the asparagus is crisp-tender. Add the asparagus to the dressing. Grill the shrimp on the grids, turning once, for 3 - 4 minutes or until the shrimp are just opaque. Add the cooked shrimp to the asparagus, tossing to coat thoroughly. Transfer the mixture to a platter, sprinkle with the bell pepper and pecans, and serve warm, at room temperature, or chilled. (If you are serving the salad chilled, you can prepare it up to 8 hours in advance).