Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 garlic cloves, minced | ||
| 4 tsp. finely grated lemon zest (from about 4 lemons) | ||
| 2 tsp. chopped fresh oregano or 1 teaspoon dried oregano | ||
| 1 tsp. chopped fresh rosemary | ||
| ½ tsp. kosher salt, plus more to taste | ||
| ½ c. olive oil, plus more to brush grill rack | ||
| Freshly ground black pepper | ||
| 1 lbs. uncooked extra-large shrimp (26 to 30 per pound) or colossal shrimp (about 15 per pound), peeled and deveined | ||
| 3 zucchini (12 oz total), cut on sharp diagonal into 3/4-inch-thick slices | ||
| 2 yellow squash (8 oz total), cut on sharp diagonal into 3/4-inch-thick slices | ||
| 1 lbs. asparagus, ends trimmed | ||
| 1 small red onion, cut into 8 wedges | ||
| 8 oz. assorted heirloom cherry tomatoes | ||
| 2 lemons, cut into wedges |
Directions
- Mix garlic, lemon zest, oregano, rosemary, 1/2 teaspoon salt and 1/2 cup of oil in small bowl. Season marinade to taste with black pepper.
- 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.
- Prepare barbecue for medium-high heat.
- Thread shrimp onto flat metal skewers, spacing shrimp apart so they cook evenly.
- 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.
- 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 burst open and caramelize, about 10 minutes.
- 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.
- Transfer vegetables to platter and tent with foil to keep warm.
- 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.
- Squeeze juice from 1 lemon wedge over shrimp on grill.
- Transfer shrimp to platter with vegetables and serve with remaining lemon wedges.
Nutrition facts
Servings
390 Calories per serving
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 145mg
- Sodium: 900mg
- Total Carbohydrates: 15g
- Protein: 20g
Daily Values
0%
Vitamin A 35%
0%
Vitamin C 70%
0%
Iron 20%
0%
Calcium 15%
Recipe Source:
Hy-Vee, Inc.