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Recipe: Shrimp and Vegetable Brochettes (serves 2)

Main Dishes - Fish, Shellfish
SHRIMP AND VEGETABLE BROCHETTES

"A salad of mixed lettuces and some orzo (rice-shaped pasta) tossed with chopped mint are the perfect accompaniments to these kebabs. Complete the meal with peach pie."

5 tablespoons olive oil
2 1/2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
3/4 teaspoon grated lemon peel
12 uncooked large shrimp, peeled, deveined
4 (10- to 12-inch-long) bamboo skewers, soaked in water 10 minutes
1 medium zucchini, trimmed, cut into 1/2-inch-thick rounds
1 red bell pepper, cut into 1 1/2-inch squares
6 green onions, trimmed

In small bowl, whisk olive oil, lemon juice, mustard and grated lemon peel until blended. Season marinade to taste with salt and pepper. (Can be made 1 day ahead. Cover and let stand at room temperature.)

Prepare grill (medium-high heat).

Add shrimp to marinade; toss. Marinate shrimp 10 minutes.

Drain shrimp; transfer marinade to saucepan and bring to boil.

Thread 6 shrimp on each of 2 skewers. Alternate zucchini and bell peppers on 2 remaining skewers.

Grill vegetable and shrimp skewers and green onions until just cooked through, turning occasionally and basting with marinade, about 12 minutes for vegetables, 4 minutes for shrimp and 3 minutes for green onions. Remove skewers from grill and serve.

Makes 2 Servings; can be doubled
Adapted from source: Bon Appetit 30-Minute Main Courses
MsgID: 161132
Shared by: Betsy at Recipelink.com
Board: Cooking For One or Two at Recipelink.com
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