Skewered Shrimp Scampi

By amt2mf

cal. (kcal) 314, Fat, total (g) 6, chol. (mg) 259, sat. fat (g) 1, carb. (g) 28, Monosaturated fat (g) 3, Polyunsaturated fat (g) 2, fiber (g) 2, sugar (g) 6, pro. (g) 35, vit. A (IU) 437, vit. C (mg) 22, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 4, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 8, Cobalamin (Vit. B12) (µg) 2, sodium (mg) 400, Potassium (mg) 371, calcium (mg) 121, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1 1/2 pounds fresh or frozen large shrimp
• 3 tablespoons lemon juice
• 3 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 ounces dried vermicelli pasta or whole-wheat vermicelli pasta
• 2 tablespoons snipped fresh Italian (flat-leaf) parsley
• Lemon wedges
• 1 tablespoon olive oil

Details

Preparation time 30mins

Preparation

Step 1

1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Thread shrimp on four 10-inch skewers,* leaving 1/4 inch between shrimp. Drizzle with lemon juice; sprinkle evenly with garlic, salt, and pepper.
2. For a charcoal grill, grill shrimp on the rack of an uncovered grill directly over medium coals for 5 to 8 minutes or until shrimp are opaque, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place shrimp on grill rack over heat. Cover and grill as above.)
3. Meanwhile, prepare pasta according to package directions; drain.
4. To serve, divide pasta among four serving plates. Top with shrimp on skewers. Sprinkle with parsley. Squeeze lemon wedges over shrimp. Drizzle with olive oil.
from the test kitchen
*Tip:
If using wooden skewers, soak in water for at least 30 minutes; drain before using.
Rangetop Directions:
To cook in a skillet or grill pan, heat a lightly greased large skillet or grill pan over medium-high heat. Cook shrimp for 6 to 10 minutes or until shrimp are opaque, turning once.