Grilled Lemon Shrimp with Squash

Grilled Lemon Shrimp with Squash

Lemon and rosemary liven the flavors of a shrimp and squash dinner.

Prep Time

25

Minutes

Total Time

55

Minutes

Makes

4

servings

Lemon-Rosemary Marinade
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
Lemon Shrimp
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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
No grill basket? Use heavy-duty foil and punch holes in it.
Success
Shrimp cooked in the shell stay moist and tender, and the lemony marinade adds lots of flavor.
Success
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:

1 Serving (1 Serving)
  • Calories 110
    • (Calories from Fat 10),
  • Total Fat 1g
    • (Saturated Fat 0g,),
  • Cholesterol 105mg;
  • Sodium 130mg;
  • Total Carbohydrate 14g
    • (Dietary Fiber 3g,
  • Protein 14g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 3 Vegetable;
    • 1 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.