Grilled Shrimp with Vegetable Skewers
This recipe makes 4 servings
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 |
Succulent seafood and garden-fresh vegetables make an easy summer grill.
Ingredients
- 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
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
