ZUCCHINI & PEPPER SHRIMP

 

1/2 lb raw peeled and deveined shrimp

1 medium zucchini, cut in half lengthwise; cut into 1/2-inch slices
1 small red bell pepper, cut into bite-size chunks
8 green onions, trimmed down to mostly the white

Coat 4 skewers with nonstick cooking spray and thread the ingredients on the skewers alternating, shrimp, zucchini, pepper, onion.

Sauce:
2 tsp grated lemon rind
2 tbsp lemon juice
2 tbsp extra-virgin olive oil or canola oil
2 medium garlic cloves, minced
dash of red pepper flakes
1/2 tsp fresh rosemary
1/2 tsp salt

Combine all sauce ingredients together in a small bowl; set aside.

Preheat grill to high; coat rack or grill pan with nonstick cooking spray.  

Spray a light coating of the cooking spray over the skewered ingredients.  Grill 2 minutes on each side or until shrimp turns pink and is cooked through. 

To serve, place on serving platter and pour the sauce evenly overall.

Note: File Photo