Grilled Shrimp with Vegetable Skewers

Author: Canadian Living

Succulent seafood and garden-fresh vegetables make an easy summer grill.

  • Portion size 4 servings
  • Credits : Get Grilling: Summer 2007

Ingredients

  • 24 (1 lb/500g) jumbo shrimp peeled and deveined
  • 1 zucchini
  • 24 cherry tomatoes
  • 1/4 cup vegetable oil
  • 1 tablespoon sherry vinegar
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

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.

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

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 17.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grilled Shrimp with Vegetable Skewers

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