Succulent seafood and garden-fresh vegetables make an easy summer grill.
- Portion size 4 servings
- Credits : Get Grilling: Summer 2007
MethodThread 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.
Nutritional facts Per serving: about
- Sodium 140 mg
- Protein 9 g
- Calories 117.0
- Total fat 8 g
- Cholesterol 65 mg
- Saturated fat 1 g
- Total carbohydrate 3 g
- Iron 9.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 5.0
- Vitamin C 17.0