Ingredients:

1 pound large shrimp, peeled and deveined

1 tablespoon olive oil

1 tablespoon lemon juice

1 teaspoon minced garlic

1/2 teaspoon paprika

Salt and pepper to taste

1 bunch asparagus, trimmed

1 tablespoon balsamic vinegar

1 tablespoon honey

1 tablespoon Dijon mustard

2 cups cooked brown rice

Instructions:

Preheat the grill to medium-high heat.

In a small bowl, whisk together the olive oil, lemon juice, garlic, paprika, salt, and pepper. Add the shrimp to the bowl and toss to coat.

Thread the shrimp onto skewers, making sure to leave a little space between each one.

Place the asparagus on a baking sheet and drizzle with balsamic vinegar, honey, and Dijon mustard. Toss to coat.

Grill the shrimp skewers for 2-3 minutes on each side, or until they are pink and opaque.

Roast the asparagus in the oven at 400°F for 10-12 minutes, or until tender.

To serve, divide the brown rice among four plates and top with the grilled shrimp skewers and roasted asparagus.

Calorie Breakdown: This recipe makes 4 servings, and each serving contains approximately:

310 calories

26g protein

35g carbohydrates

7g fat

5g fiber

Note: Calorie count may vary depending on the specific ingredients and serving size.