Description
A recipe for Lemon Dill Shrimp Kabobs

Ingredients

• 1 pound fresh or thawed frozen large shrimp in shells
  
• 1/2 cup ReaLemon Lemon Juice from Concentrate
  
• 2 tablespoons chopped fresh dill or 2 teaspoons dried dill weed
  
• 2 tablespoons olive oil
  
• 2 cloves garlic, finely chopped
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon ground black pepper
  
• 1 medium zucchini, sliced 1/2 inch thick
  
• 1 cup red and/or yellow bell pepper (cut into 1-inch pieces)

Preparation
Peel, devein and rinse shrimp. Place shrimp in medium-sized deep bowl.

For marinade, combine ReaLemon, chopped dill, oil, garlic, salt and black pepper in small bowl. Reserve half for basting. Pour remainder over shrimp. Marinate at room temperature 30 minutes or in refrigerator 1 to 2 hours.

Meanwhile, cook zucchini in small amount of boiling water in small covered saucepan 2 minutes. Drain.

Drain shrimp, discarding marinade. Thread shrimp, zucchini and bell pepper on 8 metal skewers.

Grill kabobs on rack of uncovered grill directly over medium coals 10 to 12 minutes or until shrimp turn pink and vegetables are tender, turning once and brushing occasionally with some marinade during first half of cooking.

Or broil on unheated rack of broiler pan 3 to 4 inches from heat 10 to 12 minutes, turning once and brushing occasionally with some marinade during the first half of cooking.

Discard any remaining marinade. Garnish with fresh dill sprigs if desired.

Nutrition
no information available

Serves
Serves 8.

Variations
no information available