Careme

Ingredients

• Raw shrimp 1 lb
• Asparagus 1 lb
• Peeled garlic 2 cloves
• Lemon 1
• Olive oil 2 tbsp
• Salt & pepper to taste

Instructions

1. Buy pre-peeled/deveined shrimp: biggest time saver. If it’s shell-on, consider switching to a peeled option next time.
2. Sheet-pan alternative (often faster than grilling): roast at 450°F on one pan—start asparagus 6 minutes, add shrimp, roast 5–6 minutes more. No grill preheat or outdoor setup.
3. If grilling: preheat while you prep; keep lid closed so it reaches temp faster.
4. Skip mincing: use garlic paste/pre-minced garlic.
5. Bundle asparagus: grill in a foil packet or on a grill basket so you don’t have to manage individual spears.
6. Use zest + juice efficiently: zest lemon directly over the bowl, then cut and squeeze—no extra tools to wash.
7. Marinate in the bag: toss shrimp/asparagus with oil/seasoning inside a large zip bag; shake and dump onto grill/pan (less cleanup).