Hands-On Time
15 Mins
Total Time
25 Mins
Yield
Serves 4
Con Poulos

How to Make It

Step 1

Place the potatoes in a medium pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt.

Step 2

Reduce heat and simmer until tender, 12 to 15 minutes. Drain, run under cold water to cool, and cut into quarters.

Step 3

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.

Step 4

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.

Step 5

Grill the asparagus, turning occasionally, until tender, 6 to 8 minutes.

Step 6

Grill the shrimp until opaque throughout, 1 to 2 minutes per side. Serve with the asparagus and the potato salad.

Ratings & Reviews

/5
Reviews
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