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Grilled Lemon Shrimp and Vegetables

Source: Mushroom Council
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  4 servings
RECIPE INGREDIENTS
1 pound large shrimp, peeled and deveined
8 ounces fresh small white mushrooms
2 medium-sized (about 2 1/2 cups) zucchini, sliced 1 inch thick
1 medium-sized red onion, cut into 8 wedges
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 teaspoons minced garlic
1 teaspoon dried oregano leaves, crushed
1 teaspoon salt
1/4 teaspoon ground black pepper
4 medium sized pitas

For the Cucumber Yogurt Sauce:
1 cup plain low-fat yogurt
1 cup peeled, seeded and diced cucumber
1 tablespoon chopped fresh mint or parsley
1 teaspoon minced garlic
1/2 teaspoon salt
Grilled Lemon Shrimp and Vegetables Recipe at Cooking.com
DIRECTIONS
Preheat outdoor grill or broiler until hot. In a 13-by-9-by-2 inch glass dish, place shrimp, mushrooms, zucchini, and red onion. In a small bowl, combine olive oil, lemon juice, garlic, oregano, salt and black pepper. Pour over vegetables; toss until well coated. Let stand for 30 minutes. Place vegetables and shrimp on a vegetable grilling rack or a rack in a broiler pan. Grill or broil no more than six inches from heat source 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.


FOR THE CUCUMBER YOGURT SAUCE:
In a small bowl, combine yogurt ingredients together.


Recipe reprinted by permission of Mushroom Council. All rights reserved.
Date Added: 01/13/2009
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