Grilled Wild Shrimp & Spring Asparagus

This vibrant spring dish layers sweet BC spot prawns, tender asparagus, and smoky grilled flatbread over cooling lemongrass-mint yogurt. A squeeze of lemon and a glass of our Reserve Chardonnay tie it all together. Read More

Bright, clean flavours define this early-season dish. Sweet BC spot prawns, tender spring asparagus, and a cooling lemongrass-mint yogurt layered over charred flatbread. A squeeze of lemon and a touch of smoke from the grill bring vibrancy to every bite, while our Terroir Collection Chardonnay mirrors the prawns’ natural sweetness with its citrus and stone-fruit lift. This dish captures spring at its freshest.


Recipe

Yield: 6 Portions | Suggested Pairing: Reserve Collection Chardonnay

Ingredients

  • 6 pc flat bread of your choice
  • 1 spring asparagus
  • 18pc spot prawns or side stripe
  • shrimp tails, shell on
  • 1 lemon
  • ¼ cup olive oil
  • ¼ clove garlic minced
  • 1 cup Greek yogurt
  • 1 tbsp minced lemongrass
  • 1 tsp spoon minced ginger
  • 6 sprigs mint, stems reserved
  • salt and pepper to taste

Method

  1. Combine yogurt, lemongrass, ginger, and chopped mint stems in a non-reactive container and allow to infuse over night or up to 4 days for best flavour extraction. Once yogurt is infused, pass it through a fine strainer. Season with salt and pepper and reserve for plating.
  2. Trim off any tough ends from your asparagus and reserve for grilling. Combine olive oil, garlic, lemon juice, and mint leaves in a large mixing bowl.
  3. Heat grill/BBQ to medium high heat and while it is heating, lightly season the shrimp tails with salt, pepper and the zest of the lemon. Allow them to sit in the fridge until the BBQ gets hot.
  4. Lay the shrimp on the hot grill and cook them for about 1 minute on each side or until the shrimp just turns pink on the outside and barley opaque inside. Once done, they can be removed and tossed into the olive oil mixture. While the shrimp is marinating, grill the asparagus lightly until just tender.
  5. Once cooked, transfer asparagus to the same bowl as the shrimp and toss to combine. Adjust seasoning with salt and pepper. Lay your flat bread on the grill to crisp slightly. Spread the yogurt down on a serving platter of your choice. Arrange the shrimp, asparagus, and all the remaining olive oil dressing on top of the lemongrass yogurt. Serve immediately with warm crispy flat bread.
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