Boil pasta per package instructions. When al denté, drain and toss with olive oil and salt and pepper. Top with freshly grated parmesan cheese.
Soak wooden skewers for 10 minutes in water, then thread 5 shrimp that have been tossed in olive oil to coat per skewer. Sprinkle with the recipe I have for
Prudhomme’s Seafood Seasoning on both sides. Continue with remaining shrimp and skewers.
Rinse and trim ends off asparagus. Toss to coat in olive oil and salt and pepper.
Grill the shrimp 2-3 minutes per side and the same for the asparagus.