1. Start by preheating your grill to medium-high heat. If you’re using a grill pan on the stove, heat it over medium-high.
2. In a large bowl, combine the shrimp with olive oil, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper. Toss until the shrimp is well-coated with the seasoning.
3. Add the asparagus pieces to the bowl and toss with a little more olive oil and a pinch of salt and pepper.
4. Place the shrimp and asparagus onto the grill or grill pan. Cook the shrimp for about 2-3 minutes on each side, until pink and cooked through. The asparagus should be tender-crisp and slightly charred in about the same time.
5. While the shrimp and asparagus are grilling, warm the cooked brown rice according to package instructions.
6. To assemble, divide the rice among four bowls. Top with the grilled shrimp and asparagus.
7. Finish with a squeeze of fresh lemon juice, a sprinkle of fresh parsley, and a drizzle of balsamic glaze if desired.

As someone who’s had her fair share of mishaps in the kitchen, I can assure you this dish is forgiving. If you over-grill the shrimp by a minute or two, they’ll still be deliciously juicy thanks to the olive oil marinade.