Grilled Shrimp Kabobs with Fresh Herbs

Looking for a grilled dinner? Then check out these herbed shrimp kabobs - a delicious meal.

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  • prep time 35 min
  • total time 55 min
  • ingredients 10
  • servings 6
 

Ingredients

Marinade

12
sprigs rosemary (6 inches long)
1/4
cup fresh lemon juice
3
tablespoons olive or vegetable oil
1/2
teaspoon salt
1/2
teaspoon pepper

Kabobs

24
fresh large basil leaves
24
deveined peeled large shrimp (1 1/2 lb)
12
small pattypan squash, cut in half
24
cherry tomatoes
24
large cloves garlic

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LOCATION

Steps

  • 1 Strip leaves from rosemary sprigs, leaving 1 inch of leaves at top; set aside. Measure 1 tablespoon rosemary leaves; chop. In small bowl, mix chopped rosemary leaves and remaining marinade ingredients.
  • 2 Wrap basil leaf around each shrimp. For each kabob, thread shrimp, squash half, tomato and garlic clove alternately on stem of rosemary sprig, leaving 1/4-inch space between each piece. (Start threading at stem end, pulling through to leaves at top.)
  • 3 In ungreased 13x9-inch (3-quart) glass baking dish, place kabobs. Pour marinade over kabobs. Cover and refrigerate 20 minutes. Heat gas or charcoal grill. Remove kabobs from marinade; reserve marinade. Place kabobs on grill. Cover grill; cook over medium heat about 12 minutes, turning and brushing with marinade 2 or 3 times, until shrimp are pink. Discard any remaining marinade.
  • 1 Strip leaves from rosemary sprigs, leaving 1 inch of leaves at top; set aside. Measure 1 tablespoon rosemary leaves; chop. In small bowl, mix chopped rosemary leaves and remaining marinade ingredients.
  • 2 Wrap basil leaf around each shrimp. For each kabob, thread shrimp, squash half, tomato and garlic clove alternately on stem of rosemary sprig, leaving 1/4-inch space between each piece. (Start threading at stem end, pulling through to leaves at top.)
  • 3 In ungreased 13x9-inch (3-quart) glass baking dish, place kabobs. Pour marinade over kabobs. Cover and refrigerate 20 minutes. Heat gas or charcoal grill. Remove kabobs from marinade; reserve marinade. Place kabobs on grill. Cover grill; cook over medium heat about 12 minutes, turning and brushing with marinade 2 or 3 times, until shrimp are pink. Discard any remaining marinade.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
160mg
160%;
Sodium
290mg
290%;
Total Carbohydrate
12g
12%
(Dietary Fiber
3g
3%
  Sugars
4g
4%
),
Protein
20g
20%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
30%;
Calcium
10%;
Iron
20%;
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.