Lemon Shrimp-Vegetable Kabobs

By bakers_delight85

Ingredients

• 1/2 pound uncooked, peeled, deveined medium shrimp, thawed if frozen
• 1/4 cup lemon juice
• 1 Tbsp. balsamic or red wine vinegar
• 4 large cloves garlic, thinly sliced
• 1 medium zucchini, sliced (2 cups)
• 1 large red bell pepper, cut into eigths
• 2 tsp. sesame or vegetable oil

Preparation

Step 1

Mix shrimp, lemon juice and vinegar in shallow nonmetal or heavy-duty resealable plastic bag. Cover dish or seal bag and refrigerate 30 minutes.
Remove shrimp from marinade; reserve marinade. Thread shrimp, garlic, zucchini and bell pepper alternately on each of eight 10 to 12 inch metal skewers. Brush with oil.
Set oven control to broil. Place kabobs on rack in broiler pan. Broil with tops 4 to 6 inches from heat about 8 minutes, turning once, until shrimp are pink and firm. Heat remaining marinade to boiling; boil and stir 1 minute. Serve marinade with kabobs.
Per serving: 65 calories, 2g fat, 80mg cholesterol, 95mg sodium, 4g carb, 1g fiber, 9g protein