Recipe courtesy of Annessa Chumbley, RDN, on behalf of the Seafood Nutrition Partnership
Prep time: 5 minutes, Cook time: 10 minutes, Servings: 5
10 wooden skewers
2 medium zucchinis, cut into large chunks
2 medium bell peppers (any color), cut into large chunks
2 red onions, cut into large chunks
1 cup cherry tomatoes
10-12 ounces cooked shrimp, peeled, deveined, tails on
sea salt, to taste
1 lemon, juice only
In bowl, soak skewer sticks in water at least 10 minutes to prevent burning on grill). Preheat grill to medium-high heat.
Build skewers by alternating zucchinis, bell peppers, onions, tomatoes and shrimp, pushing ingredients closely together on each skewer. Brush each with olive oil and sprinkle with sea salt, to taste.
Cook skewers about 9 minutes, rotating every 3 minutes until veggies and shrimp are seared but not overcooked. Remove and place on large platter.
Drizzle with lemon juice and serve.
Find more ways to add seafood to your summer menu at eatseafoodamerica.com.