Lemony Scampi Kabobs
|Large shrimp in shells||1 Pound (fresh / frozen)|
|Zucchini||2 Small, cut into 4 inch slices to make 2 cups|
|Sweet red pepper||1 Large, cut into 1 inch pieces to make 1 1/2 cups|
|Garlic||1 Clove (5 gm), minced|
|Finely shredded lemon peel||1 Teaspoon|
|Lemon juice||2 Tablespoon|
|Ground red pepper||1⁄4 Teaspoon|
Thaw shrimp, if frozen.
Peel shrimp, leaving tails intact.
Devein shrimp; rinse and pat dry with paper towels.
In a small saucepan cook zucchini in a small amount of boiling, lightly salted water for 2 minutes; drain.
Alternately thread shrimp, zucchini, and sweet pepper onto 8 metal skewers.
In a small saucepan cook garlic in hot margarine or butter until golden brown.
Stir in lemon peel, lemon juice, ground red pepper, and salt.
Place shrimp kabobs on the rack of an uncovered grill directly over medium coals.
Grill for 8 to 10 minutes or until shrimp turn opaque, turning once and brushing occasionally with lemon mixture during the last half of grilling.
If desired, serve the kabobs with lemon wedges.