Grilled Shrimp With Lemony Potato Salad

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Serves 4| Hands-On Time: 15m | Total Time: 25m

Ingredients

1 pound baby red potatoes (about 12)
kosher salt and black pepper
1/4 cup sour cream
2 tablespoons fresh lemon juice
4 stalks celery, thinly sliced
2 tablespoons chopped fresh chives
1/2 pound asparagus, trimmed
2 tablespoons olive oil
1 1/2 pounds medium shell-on shrimp
1 tablespoon seafood seasoning (such as Old Bay)

Directions

Place the potatoes in a medium pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt.
Reduce heat and simmer until tender, 12 to 15 minutes. Drain, run under cold water to cool, and cut into quarters.
In a bowl, whisk together the sour cream, lemon juice, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the potatoes, celery, and chives. Toss to combine.
Meanwhile, heat grill to medium-high. In a bowl, toss the asparagus with 1 tablespoon of the oil and ¼ teaspoon each salt and pepper. In a second bowl, toss the shrimp with the seafood seasoning and the remaining tablespoon of oil.
Grill the asparagus, turning occasionally, until tender, 6 to 8 minutes.
Grill the shrimp until opaque throughout, 1 to 2 minutes per side. Serve with the asparagus and the potato salad.

By Sara Quessenberry, August 2010

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 276

Fat 11g
Sat Fat 3g
Cholesterol 139mg
Sodium 1,371mg
Protein 21g
Carbohydrate 23g
Sugar 3g
Fiber 3g
Iron 4mg
Calcium 92mg

What does this mean? See Nutrition 101.

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Quick Tip

Grilling shrimp with the shells on keeps them moist and adds rich flavor. Many markets carry “easy peel” shrimp, which are sliced along the back and deveined, making them a cinch to shell at the table.