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Recipe: Grilled Lemon Shrimp And Vegetables
Similar Categories: Grilled, Lemon, Shrimp, Vegetables
GRILLED LEMON SHRIMP AND VEGETABLES
TOTAL: 45 MIN
4 SERVINGS
1 pound large shrimp, peeled and deveined
8 ounces fresh small white mushrooms
2 medium zucchinis, cut into 1-inch slices
1 medium red onion, cut into wedges
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 teaspoons minced garlic
1 teaspoon crushed dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon ground pepper
4 pitas
Cucumber Yogurt Sauce (recipe follows)
Preheat grill. Place shrimp, mushrooms, zucchini and red onion in a 13- by
9- by 2-inch glass dish. In a small mixing bowl, combine olive oil, lemon
juice, garlic, dried oregano, salt and ground pepper. Pour over the
vegetables; toss until well
coated. Let stand for about 30 minutes.
Place vegetables and peeled shrimp on a vegetable grilling rack. Grill until
the vegetables and shrimp are just cooked, approximately 8 minutes, stirring
often and brushing occasionally with remaining marinade. Serve on pitas with
Cucumber Yogurt Sauce.
Cucumber Yogurt Sauce:
1. cup plain low-fat yogurt
1 cup peeled, seeded and diced cucumber
1. tablespoon chopped fresh mint
1 teaspoon minced garlic
1/2 teaspoon salt
Combine all ingredients together in a medium bowl. Stir until well blended
Chill until ready to serve.
Mary Dee's Quick & Tasty Recipes July 2003
TOTAL: 45 MIN
4 SERVINGS
1 pound large shrimp, peeled and deveined
8 ounces fresh small white mushrooms
2 medium zucchinis, cut into 1-inch slices
1 medium red onion, cut into wedges
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 teaspoons minced garlic
1 teaspoon crushed dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon ground pepper
4 pitas
Cucumber Yogurt Sauce (recipe follows)
Preheat grill. Place shrimp, mushrooms, zucchini and red onion in a 13- by
9- by 2-inch glass dish. In a small mixing bowl, combine olive oil, lemon
juice, garlic, dried oregano, salt and ground pepper. Pour over the
vegetables; toss until well
coated. Let stand for about 30 minutes.
Place vegetables and peeled shrimp on a vegetable grilling rack. Grill until
the vegetables and shrimp are just cooked, approximately 8 minutes, stirring
often and brushing occasionally with remaining marinade. Serve on pitas with
Cucumber Yogurt Sauce.
Cucumber Yogurt Sauce:
1. cup plain low-fat yogurt
1 cup peeled, seeded and diced cucumber
1. tablespoon chopped fresh mint
1 teaspoon minced garlic
1/2 teaspoon salt
Combine all ingredients together in a medium bowl. Stir until well blended
Chill until ready to serve.
Mary Dee's Quick & Tasty Recipes July 2003
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