|
|
|
Grilled Shrimp and Lemon Kabobs
|
|
.................................................................................
|
................................................
|
Servings:
|
about
scaling
|
Cook Time: |
10 minutes |
Prep Time: |
25 minutes |
Cook Method: |
broiled |
Cook Temp: |
|
| |
| |
.................................................................................
1. Heat broiler on high. Soak bamboo skewers in water for 30 minutes. Cut lemons into small wedges. Place the shrimp and lemon wedges on half of the bamboo skewers, alternating them.
2. Halve the squash lengthwise, then cut them into 1-inch thick slices. Divide the squash among the remaining bamboo skewers. Place the skewers on a foil-lined baking sheet. Brush the kebobs with the oil and season with the salt.
3. Broil, turning once, until the shrimp are cooked through, 3 to 4 minutes total. Transfer the shrimp and lemon skewers to a platter. Continue to broil the squash until tender, 3 to 4 minutes more.
4. Peel shrimp and serve with squash. Tear sprigs of basil and sprinkle over all, if desired.
Nutrition Facts |
|
Serving Size
(74g
)
|
|
Servings Per Container
4
|
| Amount Per Serving |
| Calories 110 |
Calories from Fat 70 |
| |
% Daily Value * |
| Total Fat 8g |
12% |
| Saturated Fat 1g |
5% |
| Trans Fat 0g |
|
| Cholesterol 55mg |
18% |
| Sodium 650mg |
27% |
| Total Carbohydrate 3g |
1% |
| Dietary Fiber 1g |
4% |
| Sugars 1g |
|
| Protein 7g |
|
| Vitamin A 2% |
Vitamin C 20% |
| Calcium 2% |
Iron 4% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
|
| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
back to top
|
|
24 ea |
Medium shrimp, raw |
|
2 ea |
Fresh medium lemon |
|
3 ea |
Small yellow squash |
|
2 Tbs |
Oil, olive, extra virgin |
|
1 tsp |
Kosher salt |
|
4 ea |
Fresh basil leaves |
|
