Ingredients
1 lb. (21- to 25-count) peeled and deveined shrimp
1 lb. asparagus, trimmed and cut into 2-in. pieces
2 medium leeks, white and light green parts only, cut into 3/4-in.-thick rounds
2 tbsp. olive oil
Kosher salt and pepper
2 lemons, halved
1/2 c. mayonnaise
1 1/2 tbsp. harissa paste
Directions
- Heat grill to medium-high. Thread shrimp, asparagus and leek rounds onto skewers. Brush lightly with oil and season with 1/2 tsp. each salt and pepper.
- Grill skewers until vegetables are tender and shrimp are opaque throughout, 3 to 4 minutes per side.
- Place lemons on grill alongside skewers, cut sides down, and grill until charred, about 4 minutes.
- Into small bowl, squeeze 2 tsp. juice from 1 charred lemon half. Stir in mayonnaise and harissa to combine. Serve skewers with harissa mayo and remaining charred lemon halves.
Nutritional information (per serving): About 370 calories, 28.5 g fat, 18 g protein, 1,110 mg sodium, 12 g carbohydrate, 2 g fiber