Where Local and Global Appetites Collide

Recipe: Citrus Broiled Shrimp and Fresh Asparagus-Outdoor Dining

This delicious summer recipe is courtesy of Mimi’s Cafe.

Summer means more outdoor grilling. If you’re looking for more than hot dogs and hamburgers but still want an easy, impressive menu to share with a friend or double for more friends — then the grilled shrimp and fresh asparagus drizzled with creamy basil pesto atop toasted French bread would be an apt choice.  This dish is served with baby greens and fresh strawberries tossed with balsamic vinaigrette. Yum.

16  medium-sized uncooked shrimp

16  fresh asparagus spears

4  fresh strawberries, sliced

2   cups baby greens, cut in bite-sized portions

4  wooden skewers

Your favorite balsamic salad dressing

Salt & pepper to taste

2 slices French bread, spread lightly with garlic olive oil

Citrus Marinade:

1/2 cup extra virgin olive oil

2  tablespoons garlic olive oil

1/2   cup fresh orange juice

1  tablespoon salt

2  teaspoons black pepper

Zest of one lemon and one orange (grated, no white part)

Creamy Basil Pesto:

1/2 teaspoon basil pesto

1/8 cup mayonnaise (light mayo may be substituted)

Combine ingredients of citrus marinade and whisk thoroughly for one minute until well blended.  Pour over shrimp and asparagus; refrigerate and marinate for minimum of 2 hours; skewer shrimp with wooden skewers after marinating.

Combine ingredients of creamy basil pesto; set aside.

Heat skillet or grill; coat with cooking spray.  Place asparagus on skillet/grill and turn after several minutes until done (about 3-4 minutes turning once). Place skewered shrimp on grill and cook until done (approximately 2 minutes each side).  Place bread on grill and toast lightly.

For each serving, place toast on bottom of serving plate; place 8 asparagus spears on top of toast; place 8 shrimp on asparagus; drizzle shrimp with creamy basil pPesto; place 1 cup of baby greens and strawberries tossed in balsamic salad dressing on top of asparagus, behind the shrimp; salt & pepper to taste. 

Serves 2.

  1. A Mimi’s Cafe just came to our area. I have not visited it yet. Someone said it was owned by Bob Evans???

    There is something about the outside that I just don’t like. They have several different-colored canopies over their windows and it looks tacky. It would have been much better if they coordinated it so it did not look so chopped up.

  2. I rarely eat at Mimi’s or any chain for that matter. Their PR person sent me the recipe for another column I write. I didn’t use it there so decided to use it here. It looked kind of good actually.

    I prefer to eat locally vs. the chains. I believe the only chain I go into with some regularity is Starbucks.

    I do believe that chain restaurants have a place in the dining scene; I just rarely patronize them.

  3. Grilled Broiled Shrimp and Fresh Asparagus! Love this recipe! The first time I tried it was last year and love it. It’s just enough and the flavors blend so well together. I was disappointed when I returned to find out that the season was over and this dish had been discontinued. I wrote Mimi’s corporate office and raved about how wonderful this dish was. Much to my surprised, this summer as we went to Mimi’s Cafe for dinner….there it was again! Needless to say, I think we ate at Mimi’s twice that week and both times I had the Citrus Broiled Shrimp and Fresh Asparagus! It was and still is awesome.

  4. Sheree, I often do the same thing too — order the same item at a particular restaurant time-after-time.

    I have one restaurant where I consistently order steamed mussels in their shell served in a wonderful boullibase with crunchy french toast. At another restaurant, I always order their tofu vegetarian dish with peanut sauce.

    The method to my madness is simple. I look for a dish that:

    1. I won’t make for myself at home
    2. Looks to be healthy

Leave a Reply