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Grilled Shrimp and Mixed Vegetables with Lemon Zest, Garlic and Fresh Herbs

     
11 Ratings
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Serves: 4
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Ingredients:

  • 4 garlic cloves, minced
  • 4 tsp finely grated lemon zest (from about 4 lemons)
  • 2 tsp chopped fresh oregano or 1 teaspoon dried oregano
  • 1 tsp chopped fresh rosemary
  • 1/2 tsp kosher salt, plus more to taste
  • 1/2 c. olive oil, plus more to brush grill rack
  • Freshly ground black pepper
  • 1 pound uncooked extra-large shrimp (26 to 30 per pound) or colossal shrimp (about 15 per pound), peeled and deveined
  • 3 zucchini (12 oz total), cut on sharp diagonal into 3/4-inch-thick slices
  • 2 yellow squash (8 oz total), cut on sharp diagonal into 3/4-inch-thick slices
  • 1 pound asparagus, ends trimmed
  • 1 small red onion, cut into 8 wedges
  • 8 oz assorted heirloom cherry tomatoes
  • 2 lemons, cut into wedges

All you do

  1. Mix garlic, lemon zest, oregano, rosemary, 1/2 teaspoon salt and 1/2 cup of oil in small bowl. Season marinade to taste with black pepper.
  2. Toss shrimp in a medium bowl with 3 tablespoons of marinade to coat. Cover and refrigerate for at least 1 hour and up to 1 day. Cover and refrigerate remaining marinade; return to room temperature before grilling.
  3. Prepare barbecue for medium-high heat.
  4. Thread shrimp onto flat metal skewers, spacing shrimp apart so they cook evenly.
  5. Gently toss zucchini, squash, asparagus and onions in a large bowl with 3 tablespoons of remaining marinade to coat. Thread tomatoes onto additional flat metal skewers.
  6. Brush grill rack with oil. Grill zucchini, squash and onions until golden-brown grill marks form and the vegetables are crisp-tender, about 10 minutes. Grill tomatoes until they begin to burst open and caramelize, about 10 minutes.
  7. Grill asparagus until grill marks form and asparagus is crisp-tender, about 4 minutes. While vegetables grill, brush some of remaining marinade over them and turn vegetables as needed.
  8. Transfer vegetables to platter and tent with foil to keep warm.
  9. Grill shrimp, brushing with remaining marinade, until they are just cooked through and pink, about 2 minutes per side for extra-large shrimp or 3 minutes per side for colossal shrimp.
  10. Squeeze juice from 1 lemon wedge over shrimp on grill.
  11. Transfer shrimp to platter with vegetables and serve with remaining lemon wedges.

Daily nutritional values:

35% vitamin A 15% calcium
70% vitamin C 20% iron

Nutrition information per serving:

Calories: 390 Protein: 20g
Carbohydrate: 15g Saturated Fat: 4g
Cholesterol: 145mg Sodium: 900mg
Dietary Fiber: 5g Sugar: 7g
Fat: 29g Trans fats: 0g
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