Italian Herbed Shrimp Kebabs

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