Grilled Shrimp with Vegetable Skewers
This recipe makes 4 servings
|Per serving: about||-|
|total fat||8 g|
|sat. fat||1 g|
Succulent seafood and garden-fresh vegetables make an easy summer grill.
- 24 (1 lb/500g) 24(1 lb/500g)raw jumbo shrimp, peeled and deveined
- 1 1zucchinizucchinis
- 24 24cherry tomatocherry tomatoes
- 1/4 cup 1/4cupvegetable oil
- 1 tbsp 1tbspsherry vinegar or red wine vinegar
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
Thread 3 jumbo shrimp onto each of 8 soaked wooden skewers; place in glass baking dish.
Cut zucchini in half lengthwise; cut crosswise into 3/4-inch (2 cm) thick chunks. Alternately thread 3 tomatoes and 2 chunks zucchini onto each of 8 more soaked wooden skewers. Add to shrimp.
In small bowl, whisk together oil, vinegar, salt and pepper; brush over skewers. Cover and refrigerate for 1 hour.
Place skewers on greased grill over medium-high heat; close lid and grill, turning once, until shrimp are pink, about 4 minutes, and vegetables are softened, about 6 minutes.
Source : Get Grilling: Summer 2007