Grilled Shrimp with Vegetable Skewers

Tested Till Perfect

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.

Source

Get Grilling: Summer 2007





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