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Inside Kendall

Shrimp and Grilled Asparagus

By Joe Campagna

This dinner option is simple, healthy and quick to prepare. You may also change the flavor profile any way you like. I make this often and enjoy how it allows me to be creative. Shrimp, like chicken, easily takes on flavors if you take a little bit of time to prepare a marinade, which will wow your guests.

Serves 2


1 pound of shrimp, ideally peeled and deveined

2 large lemons

1 medium yellow onion

2 large garlic cloves

4-5 large basil leaves, chiffonade

1 tablespoon of sriracha

1 bunch of asparagus


Gas or charcoal grill

1 large plastic bag

Cutting board

Chef’s knife

Method of Prep


Note: Start the marinade and shrimp at least 2 hours before you cook the dish or overnight.

Add the following to a plastic bag:

  • Cleaned shrimp
  • Smashed garlic cloves
  • Peeled onion, cut into large dice
  • Quarter one lemon, squeeze the juice in to the bag and add the large pieces of lemon
  • Olive oil to coat the ingredients
  • Rough chopped basil
  • Sriracha
  • Close the bag and mix well
  • Store in the fridge


  • Clean your asparagus by cutting off the bottoms, drizzle with olive oil and season with salt and pepper.
  • Prep your grill by getting it hot and clean.
  • Remove the shrimp from the marinade and season with salt on both sides.
  • Put your asparagus on the grill and plan to roll the asparagus to grill it on all sides with a slight char.
  • Place the shrimp on the grill and flip once they start to turn pink on the lower half but are translucent on top.
  • After you flip the shrimp, turn off the gas grill or flip the shrimp on a charcoal grill to an indirect heat source. They’ll finish cooking quickly.

Plate the charred asparagus on the plate and divide the shrimp. You can easily finish with some sea salt and a squeeze of lemon as needed.

Joe Campagna, who serves as a judge for the Kendall College Trust’s annual Chicken and Champagne Fest fundraiser, is a local food blogger who writes the Chicago Food Snob blog for ChicagoNow and contributes to Eater Chicago. His culinary career includes working for Chefs like Charlie Trotter and Graham Elliot. Joe is an avid foodie and can be found at new hip restaurant soft openings across Chicago.

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