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  • Grilled Shrimp and Mixed Vegetables

    Method

    1. Mix garlic, lemon zest, oregano, rosemary, 1/2 teaspoon of salt, and 1/2 cup of oil into lemon zest. Season marinade to taste with black pepper.

    2. Toss shrimp in a medium bowl with 3 tablespoons of marinade to coat. Cover and refrigerate for at least 1 hour and up to 1 day. Cover and refrigerate remaining marinade; return to room temperature before grilling.

    3. Prepare barbecue for medium-high heat.

    4. Thread shrimp onto flat metal skewers, spacing shrimp apart so they cook evenly.

    5. Gently toss zucchini, squash, asparagus, and onions in a large bowl with 3 tablespoons of remaining marinade to coat. Thread tomatoes onto additional flat metal skewers.

    6. Brush grill rack with oil. Grill zucchini, squash, and onions until golden brown grill marks form and the vegetables are crisp-tender, about 10 minutes. Grill tomatoes until they begin to bursting open and caramelize, about 10 minutes.

    7. Grill asparagus until grill marks form and asparagus is crisp-tender, about 4 minutes. While vegetables grill, brush some of remaining marinade over them and turn vegetables as needed.

    8. Transfer vegetables to platter and tent with foil to keep warm.

    9. Grill shrimp, brushing with remaining marinade, until they are just cooked through and pink, about 2 minutes per side for extra-large shrimp or 3 minutes per side for colossal shrimp.

    10. Squeeze juice from 1 lemon wedge over shrimp on grill.

    11. Transfer shrimp to platter with vegetables and serve with remaining lemon wedges.

  • Grilled Shrimp and Mixed Vegetables with Lemon Zest, Garlic, and Fresh Herbs

    Prep Time: 15 minutes
    Total Time: 40 minutes plus 1 hour for marinating
    Serves 4

    Ingredients:

    4 garlic cloves, minced
    4 teaspoons finely grated lemon zest (from about 4 lemons)
    2 teaspoons chopped fresh oregano or 1 teaspoon dried oregano
    1 teaspoon chopped fresh rosemary
    1/2 teaspoon kosher salt, plus more to taste
    1/2 cup olive oil, plus more to brush grill rack
    Freshly ground black pepper
    1 pound uncooked extra-large shrimp (26 to 30 per pound) or colossal shrimp (about 15 per pound), peeled and deveined
    3 zucchini (12 ounces total), cut on sharp diagonal into 3/4-inch-thick slices
    2 yellow squash (8 ounces total), cut on sharp diagonal into 3/4-inch-thick slices
    1 pound asparagus, ends trimmed
    1 small red onion, cut into 8 wedges
    8 ounces assorted heirloom cherry tomatoes
    2 lemons, cut into wedges
     

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