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Grilled Lemon Shrimp and Zucchini

8 ounces fresh white mushrooms
1 pound large shrimp, peeled and deveined
2 medium-sized zucchini, sliced 1 inch thick
(about 21/2 cups)

1 medium-sized red onion cut in 8 wedges
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 teaspoons minced garlic
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 pitas, warmed
Cucumber Yogurt Sauce (recipe below)

Preheat outdoor grill or broiler until hot. Leave small mushrooms whole; halve larger ones. In a large bowl, place mushrooms, shrimp, zucchini and red onion. In a small bowl, combine olive oil, lemon juice, garlic, oregano, salt and black pepper, and pour over vegetables; toss until well-coated. Place vegetables and shrimp on a vegetable grilling rack or a rack in a broiler pan. Grill or broil no
more than 6 inches from heat until vegetables and shrimp are just cooked, about 8 minutes, stirring often and brushing occasionally with remaining marinade. Serve on pitas with Cucumber Yogurt Sauce.
Makes 4 servings.

Nutrition information per serving: 308 calories,
25gm protein, 16gm fat.

Cucumber Yogurt Sauce
1 cup plain low-fat yogurt
1 cup peeled, seeded and diced cucumber
1 tablespoon chopped fresh mint or parsley
1 teaspoon minced garlic
1/2 teaspoon salt

In a small bowl, combine all ingredients and blend well.
Makes about 1-1/2 cups.

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