Grilled Lemon Shrimp And Vegetables
By á-170456
Ingredients
- CUCUMBER YOGURT SAUCE:
- 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
- 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
Details
Servings 4
Preparation
Step 1
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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