Grilled Shrimp and Lemon Kebabs

Grilled Shrimp and Lemon Kebabs
Quentin Bacon
Brighten up grilled shrimp with lemon slices and fresh basil.

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Serves 4
preparation
20
minutes
cooking
30
minutes

Ingredients

24
medium shrimp, shells on, deveined
2
lemons, cut into small wedges
16
bamboo skewers, soaked in water for 30 minutes
3
yellow or zucchini squash, ends trimmed
2
tablespoons
olive oil
1
teaspoon
kosher salt
4
sprigs fresh basil, torn if desired

Directions

  1. Heat broiler on high. Place shrimp and lemon wedges alternately on 8 skewers.
  2. Halve the squash lengthwise, then cut into 1-inch-thick slices. Divide among the remaining 8 skewers.
  3. Place all the skewers on a foil-lined baking sheet (or place all the ingredients on the sheet if you don’t have skewers).
  4. Brush the kebabs with oil and season with salt. Broil, turning once, until the shrimp are cooked, 3 to 4 minutes. Transfer shrimp skewers to a platter.
  5. Continue broiling the squash until tender, 3 to 4 minutes more. Serve the kebabs with the basil.

 

Sara Quessenberry
April 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 41 %
  • Fat 4 g
  • Sat Fat 1 g
  • Cholesterol 55 mg
  • Sodium 540 mg
  • Carbohydrate 7 g
  • Fiber 2 g
  • Sugar 3 g
  • Protein 9 g
What does this mean? See Nutrition 101.

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