Lemony Scampi Kabobs
Recipe from Better Homes and Gardens

Serve colorful kabobs of shrimp, red pepper, and zucchini brushed with lemon butter sauce for your next barbecue.


Lemony Scampi Kabobs

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Ingredients
  • 1  pound
    fresh or frozen large shrimp in shells
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  • 2 
    small zucchini, cut into 3/4-inch slices (2 cups)
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  • 1 
    large red sweet pepper, cut into 1-inch pieces (about 1-1/2 cups)
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  • 1  clove
    garlic, minced
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  • 2  tablespoons
    margarine or butter
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  • 1  teaspoon
    finely shredded lemon peel
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  • 2  tablespoons
    lemon juice
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  • 1/4  teaspoon
    ground red pepper
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  • 1/8  teaspoon
    salt
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  •  
    Lemon wedges (optional)
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Directions
1.
Thaw shrimp, if frozen.
2.
Peel shrimp leaving tails intact. Devein shrimp; rinse and pat dry. Set aside.
3.
Cook zucchini in a small amount of lightly salted boiling water for 2 minutes; drain. On eight 12-inch skewers, alternately thread shrimp, zucchini, and red sweet pepper.
4.
In a small saucepan cook garlic in margarine or butter. Stir in lemon peel, lemon juice, ground red pepper, and salt. Set aside.
5.
Grill kabobs directly over hot coals for 5 minutes. Brush kabobs with lemon mixture. Turn kabobs and brush again. Grill for 3 to 7 minutes more or until shrimp turn opaque. Serve with lemon wedges, if desired. Makes 4 servings.
Nutrition information
Calories 134, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 131 mg, Sodium 285 mg, Carbohydrate 4 g, Protein 15 g. Percent Daily Values are based on a 2,000 calorie diet
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