Lemon Shrimp with Squash Recipe
Ingredients
| Honey | 2 Tablespoon | |
| Grated lemon peel | 1 Teaspoon | |
| Lemon juice | 1⁄4 Cup (4 tbs) | |
| Chopped rosemary/1/2 teaspoon dried rosemary leaves | 1 Teaspoon, crumbled | |
| Lemon | 1 | |
| Shrimp | 1 Pound | |
| Uncooked shrimp in shells | 1 Pound (fresh or frozen) | |
| Zucchini | 2 Medium, cut into 1-inch slices | |
| Yellow summer squash | 2 Medium, cut into 1-inch slices | |
| Bell pepper | 1 Small, cut into 1-inch wedges | |
| Lemon | 1 Small, cut into wedges |
Nutrition Facts
Serving size
Calories 317 Calories from Fat 41
% Daily Value*
Total Fat 5 g7%
Saturated Fat 0.9 g4.5%
Trans Fat 0 g
Cholesterol 344.7 mg114.9%
Sodium 349.7 mg14.6%
Total Carbohydrates 22 g7.2%
Dietary Fiber 4.5 g18%
Sugars 12.1 g
Protein 50 g99.3%
Vitamin A 20.5% Vitamin C 147%
Calcium 17.8% Iron 37.2%
*Based on a 2000 Calorie diet
Directions
2. Remove shrimp and vegetables from marinade; discard marinade. Place shrimp and vegetables in grill basket.
3. Cover and grill shrimp and vegetables 4 to 5 inches from medium heat 12 to 14 minutes or until shrimp are pink and firm and vegetables are tender. To serve, peel shrimp. Serve with lemon wedges.
Chef
