These lemony shrimp kebabs need just 15 minutes of marinating time and they're ready to cook up quickly on the grill. And since you've already fired up the grill, try some grilled corn on the cob (see associated recipe) to round out the meal. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Associated Recipes

Directions

Instructions Checklist
  • Thaw shrimp, if frozen. Peel and devein the shrimp, leaving tails intact if desired. Rinse the shrimp; pat dry with paper towels.

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  • Combine olive oil, lemon peel, lemon juice, and parsley in a large bowl. Set aside half of the oil mixture. Toss the shrimp with the remaining oil mixture. Cover and marinate in the refrigerator for 15 minutes (do not marinate any longer).

  • Drain the shrimp, discarding the marinade. Thread the shrimp onto eight 8-inch skewers (see Tip).

  • For a charcoal grill, place the skewers on the grill rack directly over medium coals. Cover and grill for 4 to 6 minutes or until the shrimp are opaque, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place the skewers on grill rack over heat. Grill as above.)

  • Transfer the shrimp to a serving dish. Drizzle with the reserved oil mixture. Serve with cherry tomatoes and scallions.

Tips

Tip: If using wooden skewers, soak them in enough water to cover for at least 30 minutes before using.

Nutrition Facts

271 calories; 12 g total fat; 1.8 g saturated fat; 259 mg cholesterol; 255 mg sodium. 429 mg potassium; 4.2 g carbohydrates; 0.7 g fiber; 1 g sugar; 35 g protein; 635 IU vitamin a iu; 14 mg vitamin c; 17 mcg folate; 99 mg calcium; 4 mg iron; 69 mg magnesium;