Ingredients
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1
-
1/2
-
8
-
2
-
3/4
-
1/2
-
2
-
-
-
-
-
-
-
-
Directions
Grilled Zucchini-Wrapped Shrimp, What a great way to eliminate the fatty bacon on barbecued shrimp recipes! After marinating the shrimp try adding liquid smoke to the marinade and brushing that onto the zucchini-wrapped shrimp to give it a nice flavor The zucchini ribbons really keep the shrimp from drying out I found this recipe in Southern Living Magazine
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Steps
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1
Done
|
Peel and Devein Shrimp. Combine Lime Juice, 3 Tablespoons Vegetable Oil, and Next 3 Ingredients in a Heavy-Duty Zip-Top Plastic Bag, Gently Squeezing to Blend; Add Shrimp. |
|
2
Done
|
Seal and Chill Mixture 15 Minutes. |
|
3
Done
|
Remove Shrimp from Marinade, Reserving Marinade. |
|
4
Done
|
Bring Reserved Marinade to a Boil in a Small Saucepan; Remove from Heat. |
|
5
Done
|
Cut Zucchini Lengthwise Into Thin'ribbons' With a Vegetable Peeler. |
|
6
Done
|
Wrap Each Shrimp With a Zucchini'ribbon', and Secure With a Wooden Pick. |
|
7
Done
|
Brush With Remaining 5 Tablespoons Vegetable Oil. |
|
8
Done
|
Grill Without Grill Lid, Over Medium-High Heat (350 to 400) About 4 Minutes. |
|
9
Done
|
Brush With Reserved Marinade; Turn and Brush Again. |
|
10
Done
|
Grill 2 More Minutes or Just Until Shrimp Turn Pink. |
|
11
Done
|
Serve Hot or at Room Temperature on a Cilantro-Lined Platter, If Desired. |
