|
| 2 | tablespoons honey |
| 1 | teaspoon grated lemon peel |
| 1/4 | cup lemon juice |
| 1 | teaspoon chopped fresh or 1/2 teaspoon dried rosemary leaves, crumbled |
|
| 1 | pound uncooked fresh or frozen large shrimp in shells |
| 2 | medium zucchini, cut into 1-inch slices |
| 2 | medium yellow summer squash, cut into 1-inch slices |
| 1 | small bell pepper, cut into 1-inch wedges |
| 1 | small lemon, cut into wedges |
Serve with...
Cheese-Garlic Biscuits
Total Time:
15 min
| 1. | In shallow glass or plastic dish or resealable food-storage plastic bag, mix all Lemon-Rosemary Marinade ingredients. Add shrimp, zucchini, yellow squash and bell pepper to marinade; stir to coat. Cover dish or seal bag and refrigerate 15 to 30 minutes, stirring occasionally. Heat coals or gas grill for direct heat. |
| 2. | Remove shrimp and vegetables from marinade; discard marinade. Place shrimp and vegetables in grill basket. |
| 3. | Cover and grill shrimp and vegetables 4 to 5 inches from medium heat 12 to 14 minutes or until shrimp are pink and firm and vegetables are tender. To serve, peel shrimp. Serve with lemon wedges. |
|
| No grill basket? Use heavy-duty foil and punch holes in it. |
|
| Shrimp cooked in the shell stay moist and tender, and the lemony marinade adds lots of flavor. |
|
| If you use medium shrimp, add the shrimp for the last 5 to 7 minutes of grilling and cook until the shrimp are pink and firm. |
Nutrition Information:
110 ( 10); 1g ( 0g, ncg); 105mg; 130mg; 14g ( 3g, ncg); 14g 22%; 34%; 6%; 14% 0 ; 3 ; 1 1/2 nc