Grilled Lemon Shrimp With Squash Recipes

GRILLED LEMON SHRIMP WITH SQUASH

Grilled Lemon Shrimp with Squash image

Lemon and rosemary liven the flavors of a shrimp and squash dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons honey
1 teaspoon grated lemon peel
1/4 cup lemon juice
1 teaspoon chopped fresh or 1/2 teaspoon dried rosemary leaves, crumbled
1 pound uncooked fresh or frozen large shrimp in shells
2 medium zucchini, cut into 1-inch slices
2 medium yellow summer squash, cut into 1-inch slices
1 small bell pepper, cut into 1-inch wedges
1 small lemon, cut into wedges

Steps:

In shallow glass or plastic dish or resealable food-storage plastic bag, mix all Lemon-Rosemary Marinade ingredients. Add shrimp, zucchini, yellow squash and bell pepper to marinade; stir to coat. Cover dish or seal bag and refrigerate 15 to 30 minutes, stirring occasionally. Heat coals or gas grill for direct heat.
Remove shrimp and vegetables from marinade; discard marinade. Place shrimp and vegetables in grill basket.
Cover and grill shrimp and vegetables 4 to 5 inches from medium heat 12 to 14 minutes or until shrimp are pink and firm and vegetables are tender. To serve, peel shrimp. Serve with lemon wedges.

Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 105 mg, Fiber 3 g, Protein 14 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 130 mg

GRILLED SHRIMP AND SUMMER SQUASH SALAD

Grilled Shrimp and Summer Squash Salad image

Provided by Food Network

Categories main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 22

Ingredients

1 pound jumbo shrimp, peeled, deveined, tail on
1/2 cup olive oil
1 tablespoon sliced garlic
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly cracked black pepper
3 cups yellow squash, sliced lengthwise, seeds removed with a spoon, cut in half moons
1 tablespoon olive oil
Kosher salt and freshly cracked black pepper
3 1/3 tablespoons freshly squeezed lemon juice
1 tablespoon honey
2 teaspoons minced shallot
1/4 teaspoon Dijon mustard
5 tablespoons grapeseed oil (or a neutral oil, canola, etc.)
1 tablespoon olive oil
Kosher salt and freshly cracked black pepper
1 cup grilled summer corn kernels (removed from the cob)
1 cup sugar snap peas, trimmed, blanched and sliced in quarters
1/4 cup toasted sunflower seeds
1/2 teaspoon Aleppo pepper flakes (if you can't find Aleppo, use espelette pepper or regular black pepper)
2 tablespoons thinly sliced basil (chiffonade)
2 tablespoons cilantro leaves

Steps:

For the grilled shrimp marinade: Toss the shrimp in a large bowl with the olive oil, garlic, oregano, red pepper flakes and sprinkle with salt and pepper. Let marinate in the fridge for an hour.
Preheat half of a grill to medium-high heat, or around 350 degrees F.
For the squash: Toss the squash with the olive oil and some salt and pepper and place in a disposable aluminum foil pan. Place the pan over the indirect side of the grill and cook, covered, stirring once, until the squash is just tender, but not browned, 8 to 10 minutes. Set aside to cool.
Grill the shrimp over direct heat until just cooked through, 2 to 3 minutes per side, flipping once.
For the lemon vinaigrette: Whisk together the lemon juice, honey, shallots and Dijon in a large bowl. While whisking continuously, slowly drizzle in the grapeseed oil, then the olive oil, until emulsified. Season with salt and pepper.
To assemble the salad: Toss together the squash, corn, snap peas, sunflower seeds, Aleppo, half of the vinaigrette and season with salt and pepper. Taste and check for seasoning, adding more vinaigrette as desired. The salad can be kept cold until ready to serve. Before serving, gently fold in the basil and cilantro. Then plate with the shrimp arranged on top.

GRILLED SHRIMP WITH LEMON VINAIGRETTE

Grilled Shrimp with Lemon Vinaigrette image

I keep my marinades heart-healthy by choosing monounsaturated oils such as olive oil, and use lower-calorie spice- or citrus-based marinades, sauces and rubs to add flavor. -Amber Massey, Fort Worth, Texas

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1/4 cup lemon juice
3 tablespoons coarsely chopped fresh parsley
1 tablespoon finely grated lemon zest
1 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/4 pounds uncooked large shrimp, peeled and deveined

Steps:

In a large bowl, whisk the first eight ingredients; add shrimp., Cover and refrigerate for 30 minutes., Drain and discard marinade. Thread shrimp onto metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill shrimp, covered, over medium heat for 5-8 minutes or until shrimp turn pink, turning once.,

Nutrition Facts : Calories 140 calories, Fat 4g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 346mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

LEMON GRILLED SHRIMP COCKTAIL

Lemon Grilled Shrimp Cocktail image

Categories Citrus Shellfish Appetizer Quick & Easy Shrimp Summer Grill/Barbecue Parade Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

Marinade:
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
4 cloves of garlic, finely minced with salt
1 tablespoon finely minced fresh rosemary
Freshly ground black pepper, to taste
64 large shrimp, peeled and deveined, tails left on
4 lemons, halved crosswise, for serving
8 large rosemary sprigs, for garnish
Lemon Garlic Mayonnaise , for serving

Steps:

1. Soak 24 10-inch wooden skewers in water to cover for 6 to 8 hours. (This helps prevent their burning on the grill.)
2. Combine all the marinade ingredients in a large bowl.
3. Rinse the shrimp under cold water. Drain and pat dry. Toss shrimp in the marinade and let rest for 30 minutes.
4. Prepare hot coals for grilling or preheat the broiler.
5. Thread 16 skewers with 3 shrimp each and 8 skewers with 2 shrimp each. Grill or broil 4 inches from the heat source for 3 minutes per side, brushing once on each side with extra marinade.
6. To serve, place a lemon half in the bottom of 8 wine glasses, cut-side down. Into each lemon half, stick 2 skewers with 3 shrimp and 1 skewer with 2 shrimp, balancing them. Insert a rosemary sprig into each lemon half (using an extra skewer to jab a hole, if necessary). Serve the glasses atop small plates with a bowl of my Lemon Garlic Mayonnaise for dipping.

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