Lemon Rosemary Shrimp and Vegetable Souvlaki
Serves 4

Skewer Ingredients

1 pound shrimp, peeled, deveined
1 large zucchini w/skin, halved lengthwise, sliced
1 large red bell pepper, cubed  
8 green onions, trimmed

Sauce Ingredients 

1 teaspoon lemon zest, grated 
2 tablespoons lemon juice
1 tablespoon olive oil 
2 cloves garlic, minced
⅛ teaspoon red pepper flakes
½ teaspoon fresh rosemary  
Cooking spray


• Coat 4 (12-inch) bamboo or metal skewers with cooking spray.  
• Alternate threading shrimp, zucchini, bell pepper, and onions.
• In a small bowl, stir together sauce ingredients and set aside. 
• Preheat grill to high heat. Coat grill rack or grill pan with cooking spray. Coat skewered ingredients with cooking spray.
• Cook skewers 2 minutes on each side. Remove from heat, place on serving platter and spoon sauce evenly over all. 

Make it a Meal:  Serve with ⅓ cup Pan Roasted Quinoa and 1 cup steamed sugar snap peas.

Adapted from Diabetic Cooking