Recipe: Cumin Grilled Shrimp and Asparagus
Description: Succulent grilled shrimp and fresh green asparagus get a big flavor boost from fragrant spices and a splash of citrus.
Ingredients: [{"text": "2 small navel oranges"}, {"text": "1 c. couscous"}, {"text": "2 scallions"}, {"text": "kosher salt"}, {"text": "Pepper"}, {"text": "1 lb. thin asparagus"}, {"text": "1 tbsp. olive oil"}, {"text": "20 large peeled and deveined shrimp"}, {"text": "1/2 tsp. ground cumin"}, {"text": "1/4 tsp. cayenne pepper"}]
Instructions: Heat grill to medium-high. Cut one orange in half. Cut the remaining orange into 1/2-inch-thick rounds. Squeeze the juice from half an orange into a medium bowl (you should have about 1/4 cup). Add the couscous, scallions, and 1/4 teaspoon salt. Add 1 cup hot tap water and let sit, covered, for 15 minutes.
Meanwhile, in a large bowl, toss the asparagus with the oil and 1/4 teaspoon each salt and pepper. Season the shrimp with the cumin, cayenne, and 1/4 teaspoon salt.
Place the asparagus, orange slices, and orange half on the grill (the halved orange cut-side down) and cook until the oranges are charred and the asparagus is tender, 2 to 3 minutes per side; transfer to a plate.
Add the shrimp to the grill and cook until opaque throughout, about 2 minutes per side. Squeeze the grilled orange half over the shrimp just before they are done. Fluff the couscous with a fork and serve with the shrimp, asparagus, and orange slices.
