Minimally Invasive

I was looking for a simple preparation that would allow the fresh ingredients to shine, so it isn’t quite as involved as other dishes I tend to make. Measurements are approximate.

1/2 lb. large shrimp
1 large clove garlic, minced
2 teaspoons olive oil, divided
juice of one lemon, divided
salt & pepper to taste
1 medium shallot, thinly sliced
one handful garlic scapes, cut into 1-inch lengths
two handfuls sugar snap peas, cleaned
5 medium radishes, thinly sliced
2 tablespoons water
Peel and devein shrimp. Place in bowl and add garlic, 1 teaspoon olive oil, and juice of 1/2 lemon. Stir, and marinate in refrigerator for 30 minutes.

Heat 1 teaspoon olive oil in nonstick skillet over medium-high heat. Add shallots and cook until softened. Add sugar snap peas to pan and cook, stirring constantly, for 2 minutes. Add radishes and garlic scapes to pan, stir, and add 2 tablespoons water. Cover pan tightly and steam until veggies are tender, 3 minutes. Uncover pan, add juice of 1/2 lemon and cook until most of the liquid has evaporated.

Heat grill.

Grill shrimp over high heat until opaque, turning once.