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

Recipe

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

Primary Media

White plate topped with asparagus spears, grilled red onions and zucchini, tail-on shrimp on a skewer, and assorted cherry tomatoes on a skewer

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3.65 out of 5 stars
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23 ratings

Recipe Data

4
Servings

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    4garlic 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
    ½ tsp.kosher salt, plus more to taste
    ½ c.olive oil, plus more to brush grill rack
    Freshly ground black pepper
    1 lbs.uncooked extra-large shrimp (26 to 30 per pound) or colossal shrimp (about 15 per pound), peeled and deveined
    3zucchini (12 oz total), cut on sharp diagonal into 3/4-inch-thick slices
    2yellow squash (8 oz total), cut on sharp diagonal into 3/4-inch-thick slices
    1 lbs.asparagus, ends trimmed
    1small red onion, cut into 8 wedges
    8 oz.assorted heirloom cherry tomatoes
    2lemons, cut into wedges

    Directions

    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.

    Nutrition facts

    Servings

    390 Calories per serving

    Amounts Per Serving

    • Total Fat: 29g
    • Cholesterol: 145mg
    • Sodium: 900mg
    • Total Carbohydrates: 15g
    • Protein: 20g

    Daily Values

    0%
    Vitamin A 35%
    0%
    Vitamin C 70%
    0%
    Iron 20%
    0%
    Calcium 15%

    Recipe Source:

    Hy-Vee, Inc.