Grilled Shrimp & Crouton Skewers
You can make the lemon oil ahead, but wait until just before grilling to brush it on the shrimp so the acid in the lemon juice doesn't cook them.
Makes: 4 servings (8 skewers); Total time: 30 minutes
|1⁄2||cup olive oil1⁄2 cup|
|1||Tbsp. minced lemon zest1 Tbsp.|
|1||Tbsp. fresh lemon juice1 Tbsp.|
|1⁄2||tsp. kosher salt1⁄2 tsp.|
|1⁄2||tsp. black pepper1⁄2 tsp.|
|24||large shrimp, peeled, deveined, tails left on24|
|24||cubes Italian baguette, 1-inch thick24 cubes|
Preheat grill to medium. Brush grill grate with oil.
Whisk together ½ cup oil, zest, lemon juice, salt, and pepper.
Alternately thread shrimp and bread cubes onto eight metal skewers, then brush with lemon oil.
Grill skewers, covered, 2–3 minutes per side. Serve shrimp and croutons with Caesar Salad Pasta.
Per serving: 339 cal; 29g total fat (5g sat); 64mg chol; 387mg sodium; 11g carb; 1g fiber; 11g protein