Grilled Lemon Shrimp with Squash

 

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

• 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.