SKEWERED SHRIMP & VEGETABLES

Skewered Shrimp & Vegetables image

Serve these flavorful and colorful kabobs as an appetizer or as the main dish-either way, guests will love them! -Sharon Wilson, Afton, Virginia

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 14

Previous Next

Ingredients

3/4 cup olive oil
1/3 cup lemon juice
1-1/2 teaspoons coarsely ground pepper
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon grated lemon zest
16 uncooked shrimp (26-30 per pound), peeled and deveined
1 medium red onion, cut into eight wedges
8 large fresh mushrooms, halved
8 grape tomatoes
Hot cooked rice, optional
1/4 cup grated Parmesan cheese

Steps:

In a large bowl, combine the first eight ingredients. Pour 2/3 cup into a large resealable plastic bag; add shrimp. Seal the bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread shrimp and vegetables. Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink, turning once and basting frequently with reserved marinade. If desired, serve with rice; sprinkle with cheese.

Nutrition Facts : Calories 221 calories, Fat 15g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 249mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges