In a small pot, boil some water and blanch asparagus for two minutes. Remove and cool under cold water. Cut each into three pieces. Spear one piece of asparagus on a skewer, followed by shrimp, cherry tomato, asparagus, shrimp and finally asparagus. Repeat for each skewer.
Brush with olive oil, and season with salt and pepper.
Grill for two minutes on each side, or until shrimp is pink. Remove from grill, squeeze lemon juice overtop and sprinkle with chili flakes.
Recipe Notes
Per skewer: 35 calories, 3 g protein, 2 g fat (0 g saturated fat), 2 g carbohydrates, 1 g fibre, 18 mg cholesterol, 19 mg sodium