Shrimp and Vegetable Skewers

In the summertime, try these shrimp and vegetable skewers on an outdoor grill.

  • prep time 15 min
  • total time 35 min
  • ingredients 15
  • servings 4

Ingredients

1
cup uncooked rosamarina (orzo) pasta (6 ounces)
3
tablespoons sliced almonds, toasted
2
tablespoons grated Parmesan cheese
1
tablespoon chopped fresh or 1 teaspoon dried basil leaves
2
teaspoons lemon juice
2
teaspoons margarine, butter or spread
16
fresh or frozen uncooked large shrimp, peeled and deveined
1
small green bell pepper, cut into 1-inch pieces
16
small whole mushrooms
1
small onion, cut into 1-inch pieces
2
tablespoons olive or vegetable oil
1
teaspoon dried basil leaves
1/4
teaspoon salt
4
lemon wedges
Paprika
  • 1 Cook and drain pasta directed on package. Stir in almonds, cheese, basil, lemon juice and margarine. Cover and keep warm.
  • 2 Thread shrimp, bell pepper, mushrooms and onion alternately on each of four 10- to 12-inch metal skewers. Place on rack in broiler pan. Brush with oil. Sprinkle with basil and salt.
  • 3 Set oven control to broil. Broil kabobs with tops 3 inches from heat 4 to 5 minutes, turning once, until shrimp are pink and vegetables are tender. Place orzo on serving platter. Top with kabobs. Garnish with lemon wedges. Sprinkle with paprika.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    330
    (
    Calories from Fat
    125),
    % Daily Value
    Total Fat
    14g
    14%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    55mg
    55%;
    Sodium
    320mg
    320%;
    Total Carbohydrate
    39g
    39%
    (Dietary Fiber
    3g
    3%
    ),
    Protein
    15g
    15%
    ;
    % Daily Value*:
    Exchanges:
    *Percent Daily Values are based on a 2,000 calorie diet.
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