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Grilled Lemon Shrimp with Squash & Zucchini

Yields1 Serving

 Lemon-Rosemary Marinade
 1 tablespoons raw honey
 1 teaspoon grated lemon peel
 ¼ cup lemon juice
 1 teaspoon chopped fresh or 1/2 teaspoon dried rosemary leaves, crumbled
 
 Lemon Shrimp
 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
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1. In shallow glass or plastic dish or resealable food-storage plastic bag, mix all Lemon-Rosemary Marinade ingredients.

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2. 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.

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3. Remove shrimp and vegetables from marinade; discard marinade. Place shrimp and vegetables in grill basket.

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4. 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.

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5. Serve with lemon wedges.