SHRIMP AND VEGETABLE SKEWERS

Shrimp and Vegetable Skewers image

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 15

1 cup uncooked rosamarina (orzo) pasta (6 ounces)
3 tablespoons sliced almonds, toasted
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
2 teaspoons lemon juice
2 teaspoons margarine, butter or spread
16 fresh or frozen uncooked large shrimp, peeled and deveined
1 small green bell pepper, cut into 1-inch pieces
16 small whole mushrooms
1 small onion, cut into 1-inch pieces
2 tablespoons olive or vegetable oil
1 teaspoon dried basil leaves
1/4 teaspoon salt
4 lemon wedges
Paprika

Steps:

Cook and drain pasta directed on package. Stir in almonds, cheese, basil, lemon juice and margarine. Cover and keep warm.
Thread shrimp, bell pepper, mushrooms and onion alternately on each of four 10- to 12-inch metal skewers. Place on rack in broiler pan. Brush with oil. Sprinkle with basil and salt.
Set oven control to broil. Broil kabobs with tops 3 inches from heat 4 to 5 minutes, turning once, until shrimp are pink and vegetables are tender. Place orzo on serving platter. Top with kabobs. Garnish with lemon wedges. Sprinkle with paprika.

Nutrition Facts : Calories 330, Carbohydrate 39 g, Cholesterol 55 mg, Fiber 3 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 320 mg