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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Recipe source: local newspaper Ingredients:
3/4 cup lemon juice |
3 tablespoons olive oil |
1 tablespoon rosemary, minced |
1 tablespoon parsley, minced |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon paprika |
1/8 teaspoon crushed red pepper flakes |
1 lb jumbo shrimp, shelled and deveined |
1 red bell pepper, cut into 1 inch squares |
1 zucchini, halved lengthwise and sliced 3/4 inch thick |
6 -8 button mushrooms |
feta cheese, crumbles (optional) |
rosemary sprig, optional garnish |
lemon slice, optional garnish |
Directions:
1. In a bowl whisk together first 8 ingredients (lemon juice - red pepper flakes); measure out 2 tablespoons juice mixture and reserve.
2. Place shrimp in a bowl and drizzle with 1 tablespoon juice mixture, toss.
3. Thread shrimp onto 2 skewers.
4. Thread vegetables onto 3 skewers.
5. Oil grill grate or spray with Pam. Preheat grill to medium.
6. Grill vegetables in a covered grill over direct heat (10-15 minutes), turning to brown evenly and brushing with the lemon juice mixture.
7. Grill shrimp in a covered grill over direct heat (2-5 minutes) or until shrimp turn pink, turning and brushing with juice mixture.
8. Remove vegetables and shrimp from skewers and place in a large mixing bowl; drizzle with reserved 2 tablespoons of the juice mixture.
9. Serve over rice pilaf and sprinkle with feta and garnish with rosemary sprigs and lemon slices, if desired.
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