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Grilled Shrimp-and-Vegetable Kebabs

Photo: Travis Rathbone
Yield

Makes 1 serving

Throw some shrimp and your favorite veggies on the grill and have an easy and delicious summer meal in minutes.

Ingredients

  • 1 teaspoon extra-virgin olive oil
  • 1/4 teaspoon Dijon mustard
  • Juice from 1 wedge lemon
  • 1/4 teaspoon garlic
  • 1 teaspoon fresh chopped parsley
  • 10 medium shrimp
  • 1 small green pepper
  • 1/4 medium onion
  • 4 wooden skewers
  • 10 cherry tomatoes
  • 10 white button mushrooms
  • 1/2 ear corn on cob (boiled or grilled)
  • 1/8 teaspoon garlic powder

Nutrition Information

  • calories 210
  • fat 7 g
  • satfat 1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 16 g
  • carbohydrate 27 g
  • fiber 6 g
  • cholesterol 76 mg
  • iron 2 mg
  • sodium 395 mg
  • calcium 71 mg

How to Make It

  1. Preheat grill. In a bowl, whisk together olive oil, Dijon mustard, juice from lemon wedge, garlic and parsley; add shrimp. Chop green pepper and onion into kebab-size chunks. On wooden skewers, alternate shrimp with cherry tomatoes, onion and pepper chunks, and mushrooms. Grill over foil, flipping periodically, until shrimp turn pink on both sides, 6 to 8 minutes. Serve with corn on cob, sprinkled with garlic powder.