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Grilled Lemon Shrimp with Squash
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Prep Time:
25 minutes
Total Time:
55 minutes
Lemon and rosemary infused shrimp and squash dish for a burst of vibrant flavors.
Ingredients:
  • 2 tablespoons honey
  • 1 teaspoon grated lemon peel
  • 1/4 cup lemon juice
  • 1 teaspoon chopped fresh or 1/2 teaspoon dried rosemary leaves, crumbled
  • 1 pound uncooked fresh or frozen large shrimp in shells
  • 2 medium zucchini, cut into 1-inch slices
  • 2 medium yellow summer squash, cut into 1-inch slices
  • 1 small bell pepper, cut into 1-inch wedges
  • 1 small lemon, cut into wedges
Instructions:
  • Combine all Lemon-Rosemary Marinade ingredients in a shallow glass or plastic dish or a resealable plastic bag. Add shrimp, zucchini, yellow squash, and bell pepper to the marinade, making sure to coat them well. Cover the dish or seal the bag and refrigerate for 15 to 30 minutes, remembering to stir occasionally. Preheat the grill (either coals or gas) for direct heat.
  • Take out the shrimp and vegetables from the marinade and discard the marinade. Transfer them to a grill basket.
  • Grill shrimp and vegetables uncovered over medium heat for 12-14 minutes until shrimp are pink and firm and vegetables are tender. Peel shrimp and serve with lemon wedges.

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