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Italian Herbed Shrimp Kebabs

Photo: Randy Mayor; Styling: Jan Gautro
Prep time 43 mins
Yield 4 servings (serving size: 1 kebab)
The pestolike marinade would also work well on chicken breasts or scallops.

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

Nutrition Information

  • calories 235
  • caloriesfromfat 30 %
  • fat 7.8 g
  • satfat 1.3 g
  • monofat 3.8 g
  • polyfat 1.9 g
  • protein 35.5 g
  • carbohydrate 4.7 g
  • fiber 1 g
  • cholesterol 259 mg
  • iron 4.7 mg
  • sodium 555 mg
  • calcium 113 mg

How to Make It

  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.