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Skewered Shrimp & Vegetables Recipe

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Serve these flavorful and colorful kabobs as an appetizer or as the main dish—either way, guests will love them!

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Skewered Shrimp & Vegetables Recipe

Prep: 20 min. + marinating Grill: 5 min.

Yield: 4 Servings

20 5 25

Ingredients

3/4 cup olive oil
1/3 cup lemon juice
1-1/2 teaspoons coarsely ground pepper
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon grated lemon peel
16 uncooked large shrimp, peeled and deveined
1 medium red onion, cut into eight wedges
8 large fresh mushrooms, halved
8 grape tomatoes
Hot cooked rice
1/4 cup grated Parmesan cheese

Directions

In a large bowl, combine the first eight ingredients. Pour 2/3 cup into a large resealable plastic bag; add shrimp. Seal the bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade.
Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread shrimp and vegetables. Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink, turning once and basting frequently with reserved marinade. Serve with rice; sprinkle with cheese. Yield: 4 servings.

Nutritional Facts 2 skewers (calculate without rice) equals 221 calories, 15 g fat (3 g saturated fat), 84 mg cholesterol, 249 mg sodium, 8 g carbohydrate, 2 g fiber, 15 g protein.

Originally published as Skewered Shrimp & Vegetables in Country Extra July 2010, p44

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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