Grilled Lemon Shrimp and Mushrooms
Ingredients
- 8 oz. fresh white mushrooms
- 1 lb. large shrimp, peeled and deveined
- 2 medium-sized zucchini, sliced 1 inch thick (about 2 1/2 C.)
- 1 medium-sized red onion cut in 8 wedges
- 1/4 C. olive oil
- 2 Tbs. fresh lemon juice
- 2 tsp. minced garlic
- 1 tsp. dried oregano leaves, crushed
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 4 pitas, warmed
- Cucumber Yogurt Sauce:
- 1 C. plain low-fat yogurt
- 1 C. peeled, seeded and diced cucumber
- 1 Tbs. chopped fresh mint or parsley
- 1 tsp. minced garlic
- 1/2 tsp. salt
Directions
Preheat outdoor grill or broiler until hot. Leave small mushrooms whole; halve larger ones. In a large bowl, place mushrooms, shrimp, zucchini and red onion. In a small bowl, combine olive oil, lemon juice, garlic, oregano, salt and black pepper, and pour over vegetables; toss until well-coated. Place vegetables and shrimp on a vegetable grilling rack or a rack in a broiler pan. Grill or broil no more than 6 inches from heat until vegetables and shrimp are just cooked, about 8 minutes, stirring often and brushing occasionally with remaining marinade. Serve on pitas with Cucumber Yogurt Sauce.
To make sauce, in a small bowl, combine all ingredients and blend well. Makes about 1 1/2 cups.
Yield: 4 servings
From: St. Pete Times
Nutrition information per serving: 308 calories, 25gm protein, 16gm fat
