1 lb. medium to large shrimp in shells 1 lb. fresh asparagus, tough ends removed Canola oil for brushing 2 garlic cloves, minced 1 Tablespoon fresh ginger, minced 1 Tablespoon sweet rice vinegar 2 Tablespoons gf soy sauce 1/4 teaspoon sesame oil 1/4 teaspoon red hot pepper flakes
Combine all ingredients except shrimp and asparagus in a small bowl and set aside. Heat a grill. Peel and devien shrimp and place in a bowl. Pour enough sauce over shrimp and toss until well coated. Drizzle a little sauce over cleaned asparagus. Lightly brush asparagus with a little oil and place on the grill over medium fire. Cook for about 7 minutes, turning 2 or 3 times; remove from grill. Thread shrimp onto metal skewers or soaked wooden skewers then lightly coat with a little oil. Place on grill for about 2 minutes per side. Serve an equal amount of shrimp and asparagus on top of steamed rice. Spoon the remaining sauce over each serving.
Start the rice about 15 minutes before you heat the grill.