Italian Herbed Shrimp Kebabs

Italian Herbed Shrimp Kebabs Recipe
Photo: Randy Mayor; Styling: Jan Gautro
The pestolike marinade would also work well on chicken breasts or scallops.

Yield:

4 servings (serving size: 1 kebab)

Recipe from

Cooking Light

Recipe Time

Prep: 43 Minutes

Nutritional 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

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

Preparation

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.

David Bonom,

Cooking Light

July 2008
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