VEGETABLES:
1 zucchini squash, sliced
1 yellow squash, sliced
1/2 onion, sliced
5 Roma tomatoes, sliced lengthwise
1 lb. asparagus, tips cut
2 Tb olive oil
1 tsp ground black pepper
1/2 tsp sea or kosher salt (Pink Himalayan salt was used tonight)
1 tsp dried oregano

Mix all ingredients into a large bowl or dish. Heat grill to medium-low, depending on your grill. Personally, I choose a grilling grate for the grill for vegetables.

Cook and toss occasionally for 15 minutes or until cooked and slightly

GRILLED PROSCIUTTO-WRAPPED SHRIMP:
1 lb. jumbo shrimp, peeled and deveined
1/2 tsp blackening spice of choice
1/2 tsp sea salt
1/2 tsp ground black pepper (optional)
Prosciutto slices, halved

Combine shrimp and spices in a medium mixing bowl. Wrap shrimp in a thin slice of prosciutto.

Thread onto skewer. Grill over medium-low heat, turning occasionally, 5-7 minutes or until shrimp are cooked through.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet