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This recipe is...
rich in veggies
lower in fat
lower in carbs
For the marinade:
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1/2 tablespoon finely grated lemon zest
salt to taste
freshly ground black pepper
For the kebabs:
1 bunch fresh basil (24 large leaves)
1 red bell pepper, cut into 1" squares
1 yellow or green bell pepper, cut into 1" squares
24 large shrimp, peeled and deveined
1. Place the shrimp in a bowl and stir in the ingredients for the marinade. Marinate for 15 to 20 minutes. Meanwhile, soak the bamboo skewers in cold water to prevent them from burning.
2. Preheat the grill to high.
3. Thread the shrimp through the side into the skewers, placing a basil leaf and a slice of bell pepper between each. (Alternate red and yellow bell peppers.) Season with salt and pepper.
4. Grill the kebabs until the shrimp are pink and the peppers are cooked, about 2 minutes per side.
Serving Size: 6 shrimp
Number of Servings: 4
|Fat||7 g||Fiber||1 g|
|Protein||35 g||Saturated Fat||1 g|
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