Ingredients
Marinade
- 1/4 cup Olive oil
- 2 tsp Oregano fresh, chopped
- 2 tsp Thyme fresh, chopped
- 2 cloves Garlic minced
- Pinch of Red Chili Peppers
- Salt and pepper to taste
Veggies
- 1 Zucchini quartered and large dice
- 1 medium Onion sliced into rings
- 1 bunch Asparagus ends broken off and discarded, cut into 1 1/2'' pieces
- 2 Peppers red, green, orange or yellow, diced
Shrimp
- 1 lb Large Shrimp 31-35 count
- 1 tsp Lemon Pepper
- Salt to taste
- Grape Tomatoes fresh, halved (optional)
- Féta crumbled for topping (optional)
- Fresh Herbs topping, optional
Instructions
- Season shrimp and set aside.
- Mix marinade ingredients together and toss vegetables in the marinade. Heat BBQ to medium. Grill veggies in a BBQ wok or wire mesh grill for 10-12 min. or until almost done.
- Add the shrimp in, toss and continue to cook for 3-4 min. until pink and cooked through. Serve immediately topped with feta, tomatoes and fresh herbs if desired.
Nutrition Facts
Summer BBQ Shrimp Veggie Toss
Per
249 g
Calories
200
% Daily Value*
Fat
15
g
23
%
Saturated Fat
2
g
13
%
Carbohydrates
8
g
3
%
Fibre
2
g
8
%
Sugars
3
g
3
%
Protein
11
g
22
%
Cholesterol
50
mg
17
%
Sodium
430
mg
19
%
Vitamin A
300
IU
6
%
Vitamin C
74.3
mg
90
%
Calcium
150
mg
15
%
Iron
1.1
mg
6
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe developed by Half Your Plate blogger friend Noshing with the Nolands
