- 15 minutes
- 30 minutes
- Preheat the oven to 450 degrees F and line a half sheet pan with parchment paper. Set aside.
- Place olive oil, tangelo juice, lemon juice, and spices into a large bowl. Toss the vegetables and place on the half sheet pan (except the asparagus), evenly. Leave any remaining olive oil and spices behind in the bowl, so you can coat the shrimp. Cook the vegetables for about 20-25 minutes, then add the asparagus to the pan. Continue to cook just until the asparagus is soft, about 10 minutes.
- Place the shrimp on the skewers, about 4-5 shrimp per skewer. Spoon any leftover olive oil and spices over the shrimp. Grill them in a cast iron skillet over medium to high heat. Turning only once. Cook until they turn pink and cooked all the way through.
- Plate the vegetables and the shrimp together. Enjoy immediately.