Grilled Lemon Shrimp And Vegetables
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Grilled Lemon Shrimp And Vegetables
Yield: 4 servings
-
1
pound large shrimp peeled, deveined
-
8
ounces fresh small white mushrooms cleaned, trimmed
-
2
medium zucchini sliced 1" thick
-
1
medium red onion cut in 8 wedges
- ¼
- 2
-
2
teaspoons finely-chopped garlic
-
1
tablespoon fresh oregano leaves (or 1 tspn dried oregano, crushed)
- ½
-
¼
teaspoon freshly-ground black pepper
- CUCUMBER YOGURT SAUCE:
- 1
-
1
cup chopped peeled seeded cucumber
-
1
tablespoon chopped fresh mint or parsley
-
1
teaspoon finely-chopped garlic
- ½
In 13— by 9— by 2-inch glass baking dish, place shrimp, mushrooms, zucchini and red onion. In small bowl, combine olive oil, lemon juice, garlic, oregano, salt and black pepper. Pour over shrimp and vegetables; toss until well coated. Let stand for 30 minutes.
Preheat rack for outdoor grill or broiler. Place vegetables and shrimp on vegetable grilling rack or rack in broiler pan; discard marinade from baking dish. Grill or broil no more than 6 inches from heat source until vegetables and shrimp are just cooked, about 8 minutes, turning often. Serve with Cucumber Yogurt Sauce.
Cucumber Yogurt Sauce: In small bowl, combine yogurt, cucumber, mint or parsley, chopped garlic and salt. Serve over Grilled Lemon Shrimp and Vegetables. (Makes about 1 ½ cups)
This recipe yields 4 servings.
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