Grilled Shrimp with Lemon Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I keep my marinades heart-healthy by choosing monounsaturated oils such as olive oil, and use lower-calorie spice- or citrus-based marinades, sauces and rubs to add flavor. Ingredients:
1/4 cup lemon juice |
3 tablespoons coarsely chopped fresh parsley |
1 tablespoon finely grated lemon peel |
1 tablespoon olive oil |
2 garlic cloves, minced |
2 teaspoons dijon mustard |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1-1/4 pounds uncooked large shrimp, peeled and deveined |
Directions:
1. In a large bowl, whisk the first eight ingredients; add shrimp.
2. Cover and refrigerate for 30 minutes.
3. Drain and discard marinade. Thread shrimp onto metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill shrimp, covered, over medium heat for 5-8 minutes or until shrimp turn pink, turning once. Yield: 4 servings.
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