Italian Herbed Shrimp Kebabs

Photo: Randy Mayor; Styling: Jan Gautro
The pestolike marinade would also work well on chicken breasts or scallops. Total time: 43 minutes.
Yield: 4 servings (serving size: 1 kebab)
Ingredients
- 1/2 cup packed fresh basil leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh parsley leaves
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
- 1 garlic clove
- 4 teaspoons extravirgin olive oil, divided
- 24 peeled and deveined jumbo shrimp (about 1 1/2 pounds)
- 1 medium zucchini, cut into 20 (1/2-inch-thick) slices
- Cooking spray
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation
1. Prepare grill to medium-high heat.
2. Place first 6 ingredients in a blender or small food processor; add 2 teaspoons oil. Process until smooth. Transfer basil mixture to a medium bowl. Add shrimp to bowl; toss well to coat. Let stand at room temperature 15 minutes.
3. Thread 6 shrimp and 5 zucchini slices alternately onto each of 4 (12-inch) skewers. Drizzle kebabs evenly with remaining 2 teaspoons oil. Place kebabs on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Sprinkle evenly with salt and pepper.
Nutritional Information
- Calories:
- 235 (30% from fat)
- Fat:
- 7.8g (sat 1.3g,mono 3.8g,poly 1.9g)
- Protein:
- 35.5g
- Carbohydrate:
- 4.7g
- Fiber:
- 1g
- Cholesterol:
- 259mg
- Iron:
- 4.7mg
- Sodium:
- 555mg
- Calcium:
- 113mg




