Grilled Shrimp and Lemon Kebabs

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Photo by Quentin Bacon
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 86 calories
    • Calories 41 calories from fat
    • Fat 4 g
    • Sat Fat 1 g
    • Cholesterol 55 mg
    • Sodium 540 mg
    • Protein 9 g
    • Carbohydrate 7 g
    • Sugar 3 g
    • Fiber 2 g

Ingredients

  1. Check 24 medium shrimp, shells on, deveined
  2. Check 2 lemons, cut into small wedges
  3. Check 16 bamboo skewers, soaked in water for 30 minutes
  4. Check 3 yellow or zucchini squash, ends trimmed
  5. Check 2tablespoons olive oil
  6. Check 1teaspoon kosher salt
  7. Check 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.