Shrimp and Vegetable Kabobs

Name: Shrimp and Vegetable Kabobs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 1/2 cup Italian salad dressing; 1 tablespoon minced fresh parsley; 1 teaspoon dried basil; 2 medium yellow squash, cut into 1-inch pieces; 8 cherry tomatoes; 1 medium green pepper, cut into 1-inch chunks; 8 medium fresh mushrooms, optional; 1 pound uncooked medium shrimp, peeled and deveined; 2 cups hot cooked rice

These colorful kabobs from our Test Kitchen home economists pair special shrimp and garden-fresh vegetables for a memorable main dish that's often requested. You can use whatever veggies you like.

Ingredients

1/2 cup Italian salad dressing
1 tablespoon minced fresh parsley
1 teaspoon dried basil
2 medium yellow squash, cut into 1-inch pieces
8 cherry tomatoes
1 medium green pepper, cut into 1-inch chunks
8 medium fresh mushrooms, optional
1 pound uncooked medium shrimp, peeled and deveined
2 cups hot cooked rice

Directions

In a small bowl, combine the salad dressing, parsley and basil. Alternate the vegetables and shrimp on eight metal or soaked wooden skewers.
Grill, uncovered, over medium heat for 3 minutes, turning once. Baste with dressing mixture. Grill 3-4 minutes longer or until shrimp turn pink and vegetables are tender, turning and basting frequently. Serve with rice.

Nutrition Facts

2 each: 244 calories, 2g fat (1g saturated fat), 169mg cholesterol, 630mg sodium, 34g carbohydrate (6g sugars, 3g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.