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Grilled Lemon Shrimp with Squash

Super Shellfish

Shellfish, like shrimp, is a good source of vitamin B-12. Our bodies need B-12 to helps break down foods to give us plenty of energy.

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5 ratings

Liven the flavors of a veggie-shrimp grill using a lemon and rosemary marinade. From eatbetteramerica.

Prep Time:25 min

Start to Finish:55 min

makes:4 servings

Marinade
2	tablespoons honey
1	teaspoon grated lemon peel
1/4	cup lemon juice
1	teaspoon chopped fresh or 1/2 teaspoon dried rosemary leaves, crumbled
Shrimp
1	lb uncooked fresh or frozen large shrimp in shells
2	medium zucchini, cut into 1-inch slices
2	medium yellow summer squash, cut into 1-inch slices
1	small bell pepper, cut into 1-inch wedges
1	small lemon, cut into wedges

1.	In shallow glass or plastic dish or resealable food-storage plastic bag, mix all marinade ingredients. Add shrimp, zucchini, yellow squash and bell pepper; stir to coat. Cover dish or seal bag; refrigerate 15 to 30 minutes, stirring occasionally.
2.	Heat gas or charcoal grill. Remove shrimp and vegetables from marinade; discard marinade. Place shrimp and vegetables in grill basket (grill "wok").
3.	Place grill basket on grill. Cover grill; cook shrimp and vegetables over medium heat 12 to 14 minutes, shaking basket or stirring shrimp and vegetables occasionally, until shrimp are pink and vegetables are tender. Peel shrimp; serve with lemon wedges.

Nutritional Information

1 Serving: Calories 110 (Calories from Fat 10); Total Fat 1g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 105mg; Sodium 135mg; Total Carbohydrate 12g (Dietary Fiber 3g, Sugars 6g); Protein 14g Percent Daily Value*: Vitamin A 10%; Vitamin C 45%; Calcium 6%; Iron 15% Exchanges: 0 Other Carbohydrate; 2 Vegetable; 1 1/2 Very Lean Meat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

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