Grilled Lemon Shrimp with Squash

 

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

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.