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Ingredients
1 1/2 pounds large shrimp, peeled and deveined
5 cups assorted fresh vegetable pieces, such as yellow squash, zucchini and red bell pepper
1 cup Lawry's® Tuscan Sun-Dried Tomato Marinade with Minced Garlic and Olive Oil , divided
Directions
1. Place shrimp and vegetables in 2 separate large resealable plastic bags. Pour 1/2 of the marinade into each bag; turn to coat well. 2. Refrigerate 15 minutes. Remove shrimp and vegetables from marinade. Discard shrimp marinade; reserve vegetable marinade. Alternately thread shrimp and vegetables onto skewers. 3. Grill over medium heat 6 to 8 minutes or until shrimp turn pink, turning frequently and brushing with reserved vegetable marinade. Test Kitchen Tip: If using wooden skewers, soak thoroughly in water for at least 30 minutes before threading with shrimp and vegetables. This prevents them from burning when on the grill.
Nutrition Information per serving
•Low Calorie •Low Fat •Low Carbohydrate
Calories 126, Fat 2g, Protein 19g, Carbohydrates 8g, Cholesterol 168mg, Sodium 784mg, Fiber 2g