Grilled Shrimp Kabobs with Fresh Herbs

Grilled Shrimp Kabobs with Fresh Herbs

Try a Betty Crocker kabob recipe.

Prep Time

35

Minutes

Total Time

55

Minutes

Makes

6

servings

Marinade
12
sprigs rosemary (6 inches long)
1/4
cup fresh lemon juice
3
tablespoons olive or vegetable oil
1/2
teaspoon salt
1/2
teaspoon pepper
Kabobs
24
fresh large basil leaves
24
deveined peeled large shrimp (1 1/2 lb)
12
small pattypan squash, cut in half
24
cherry tomatoes
24
large cloves garlic
  1. Strip leaves from rosemary sprigs, leaving 1 inch of leaves at top; set aside. Measure 1 tablespoon rosemary leaves; chop. In small bowl, mix chopped rosemary leaves and remaining marinade ingredients.
  2. Wrap basil leaf around each shrimp. For each kabob, thread shrimp, squash half, tomato and garlic clove alternately on stem of rosemary sprig, leaving 1/4-inch space between each piece. (Start threading at stem end, pulling through to leaves at top.)
  3. In ungreased 13x9-inch (3-quart) glass baking dish, place kabobs. Pour marinade over kabobs. Cover and refrigerate 20 minutes. Heat gas or charcoal grill. Remove kabobs from marinade; reserve marinade. Place kabobs on grill. Cover grill; cook over medium heat about 12 minutes, turning and brushing with marinade 2 or 3 times, until shrimp are pink. Discard any remaining marinade.
Makes 6 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 170
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 160mg;
  • Sodium 290mg;
  • Total Carbohydrate 12g
    • (Dietary Fiber 3g,
    • Sugars 4g),
  • Protein 20g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 2 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.