GRILLED SHRIMP KABOBS WITH FRESH HERBS

Grilled Shrimp Kabobs with Fresh Herbs image

Try a Betty Crocker kabob recipe.

Provided by Betty Crocker Kitchens

Time 55m

Yield 6

Number Of Ingredients 10

Ingredients

12 sprigs rosemary (6 inches long)
1/4 cup fresh lemon juice
3 tablespoons olive or vegetable oil
1/2 teaspoon salt
1/2 teaspoon pepper
24 fresh large basil leaves
24 deveined peeled large shrimp (1 1/2 lb)
12 small pattypan squash, cut in half
24 cherry tomatoes
24 large cloves garlic

Steps:

Strip leaves from rosemary sprigs, leaving 1 inch of leaves at top; set aside. Measure 1 tablespoon rosemary leaves; chop. In small bowl, mix chopped rosemary leaves and remaining marinade ingredients.
Wrap basil leaf around each shrimp. For each kabob, thread shrimp, squash half, tomato and garlic clove alternately on stem of rosemary sprig, leaving 1/4-inch space between each piece. (Start threading at stem end, pulling through to leaves at top.)
In ungreased 13x9-inch (3-quart) glass baking dish, place kabobs. Pour marinade over kabobs. Cover and refrigerate 20 minutes. Heat gas or charcoal grill. Remove kabobs from marinade; reserve marinade. Place kabobs on grill. Cover grill; cook over medium heat about 12 minutes, turning and brushing with marinade 2 or 3 times, until shrimp are pink. Discard any remaining marinade.

Nutrition Facts : Calories 170, Carbohydrate 12 g, Cholesterol 160 mg, Fat 1/2, Fiber 3 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 4 g, TransFat 0 g