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Grilled Shrimp and Lemon Kebabs

Quentin Bacon
Serves 4 Hands-On Time: 20m Total Time: 30m

Ingredients

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

Directions

  1. Heat a broiler on high. Place the shrimp and lemon wedges on 8 skewers, alternating them.
  2. Halve the squash or zucchini lengthwise, then cut them into 1-inch-thick slices. Divide the squash among the remaining 8 skewers. (If you don't have skewers, place the individual ingredients on a baking sheet.)
  3. Place the skewers on a foil-lined baking sheet. Brush the kebabs with the oil and season with the salt. Broil, turning once, until the shrimp are cooked through, 3 to 4 minutes total. Transfer the shrimp-and-lemon skewers to a platter.
  4. Continue to broil the squash until tender, 3 to 4 minutes more. Serve the shrimp and squash with the basil, torn into pieces if desired.
By Sara Quessenberry,  May 2006
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Quick Tip

To keep the shell intact while deveining shrimp, cut the shell along the vein with a knife. Then use the knife’s tip to remove the vein.

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.

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