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Grilled Shrimp Kabobs with Fresh Herbs

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Grilled Shrimp Kabobs with Fresh Herbs
  • Prep Time 35 min
  • Total Time 55 min
  • Servings 6
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Try a Betty Crocker kabob recipe.

Ingredients

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

Directions

  • 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.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
(
Calories from Fat
45
)
Daily Value
Total Fat
5g
7%
(
Saturated Fat
1g
4%
,
Trans Fat
0g
)
Cholesterol
160mg
54%
Sodium
290mg
12%
Potassium
580mg
17%
Total Carbohydrate
12g
4%
(
Dietary Fiber
3g
11%
,
Sugars
4g
)
Protein
20g
Daily Value*:
Vitamin A
20%
20%
Vitamin C
30%
30%
Calcium
10%
10%
Iron
20%
20%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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