Grilled Lemon Shrimp And Vegetables

Grilled Lemon Shrimp And Vegetables
Grilled Lemon Shrimp And Vegetables

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

  • 1/4

    cup olive oil

  • 2

    tablespoons fresh lemon juice

  • 2

    teaspoons finely-chopped garlic

  • 1

    tablespoon fresh oregano leaves (or 1 tspn dried oregano, crushed)

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon freshly-ground black pepper

  • CUCUMBER YOGURT SAUCE:

  • 1

    cup plain low-fat yogurt

  • 1

    cup chopped peeled seeded cucumber

  • 1

    tablespoon chopped fresh mint or parsley

  • 1

    teaspoon finely-chopped garlic

  • 1/2

    teaspoon salt

Directions

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 1/2 cups) This recipe yields 4 servings.

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