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Lemon and rosemary liven the flavors of a shrimp and squash dinner.
Recipe by EatBetterAmerica
Prep Time
25min
Total Time
55min
Servings
4servings
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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.
Remove shrimp and vegetables from marinade; discard marinade. Place shrimp and vegetables in grill basket.
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.
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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.
*Percent Daily Values are based on a 2,000 calorie diet.
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