Grilled Shrimp with Vegetable Skewers
Succulent seafood and garden-fresh vegetables make an easy summer grill.
Servings:
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 117 |
| pro | 9 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 3 g |
| fibre | 1 g |
| chol | 65 mg |
| sodium | 140 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 9% |
| vit A | 5% |
| vit C | 17% |
| folate | 5% |
-
24 raw jumbo shrimp (21/25s), peeled and deveined (1 lb/500 g)
1 zucchini
24 cherry tomatoes
1/4 cup (50 mL) vegetable oil
1 tbsp (15 mL) sherry vinegar or red wine vinegar
1/4 tsp (1 mL) each salt and pepper
Preparation:
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.
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
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