Grilled Shrimp and Lemon Kebabs
Serves 4|
Hands-On Time:
20m
|
Total Time:
30m
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
- Heat broiler on high. Place shrimp and lemon wedges alternately on 8 skewers.
- Halve the squash lengthwise, then cut into 1-inch-thick slices. Divide among the remaining 8 skewers.
- Place all the skewers on a foil-lined baking sheet (or place all the ingredients on the sheet if you don’t have skewers).
- 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.
- Continue broiling the squash until tender, 3 to 4 minutes more. Serve the kebabs with the basil.
Nutritional Information
- Per Serving
- Calories 86Calories From Fat 41%
- Fat 4g
- Sat Fat 1g
- Cholesterol 55mg
- Sodium 540mg
- Carbohydrate 7g
- Fiber 2g
- Sugar 3g
- Protein 9g
What does this mean? See Nutrition 101.
Quick Tip
To keep the shell intact while deveining, cut along the vein, then use the knife’s tip to remove it.
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