GRILLED LEMON SHRIMP WITH SQUASH

Grilled Lemon Shrimp with Squash image

Lemon and rosemary liven the flavors of a shrimp and squash dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 9

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Ingredients

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 pound 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

Steps:

In shallow glass or plastic dish or resealable food-storage plastic bag, mix all Lemon-Rosemary Marinade ingredients. Add shrimp, zucchini, yellow squash and bell pepper to marinade; stir to coat. Cover dish or seal bag and refrigerate 15 to 30 minutes, stirring occasionally. Heat coals or gas grill for direct heat.
Remove shrimp and vegetables from marinade; discard marinade. Place shrimp and vegetables in grill basket.
Cover and grill shrimp and vegetables 4 to 5 inches from medium heat 12 to 14 minutes or until shrimp are pink and firm and vegetables are tender. To serve, peel shrimp. Serve with lemon wedges.

Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 105 mg, Fiber 3 g, Protein 14 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 130 mg