Grilled Shrimp & Veggie Kabobs

From: Barbara S.

Sent: June 13, 2012

To: undisclosed recipients

Subject: Fw: Grilled Shrimp & Veggie Kabobs

I found this online and cooked it last weekend, thought it was worth sharing. Barbara.
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Kabobs:
1/2 lb. shrimp (approx. 20), peeled and deveined
1 small zucchini, cut into large cubes
1 small yellow squash, cut into large cubes
10 cherry tomatoes
1 Vidalia onion quartered
1 large red bell pepper, cut into large slices
1 large yellow bell pepper, cut into large slices


Dressing:
Juice of 1 lemon
2 cloves garlic, minced
1 tbsp. olive oil
1 tsp. fresh parsley, minced 1/2 tsp. freshly ground black pepper

Greens:
2 cups mixed baby greens, Napa cabbage
and cold Asian cabbage [slawmix]
1/2 cup shredded carrots
Directions:
Soak wooden skewers in water for 10 minutes (to prevent burning during cooking). Thread shrimp and veggies onto skewers. In a small bowl, whisk together lemon juice, garlic, olive oil, parsley and black pepper. Drizzle dressing over kabobs. Grill over medium heat for 3 minutes on each side. Arrange greens and carrots on plate. Top with the kabobs.

Nutrition Facts:
Serving size: 1/2 recipe; Calories: 250; Fiber: 7g; Protein: 18g.