Lemon Basil Shrimp & Vegetables

Print Recipe

Makes 4 servings

Ingredients

1 clove garlic, peeled and finely minced
1 teaspoon basil
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes
3 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
12 ounces zucchini
2 red onions (3-4 ounces each)
16 shrimp (16-20 count size), peeled and deveined

Instructions

1. Place minced garlic, basil, salt, peppers, and lemon juice in a small bowl. Whisk to blend. While whisking, add the oil in a slow steady stream; whisk until completely emulsified.
2. Trim the zucchini and cut into 1/2-inch thick slices. Place in a bowl with 2 tablespoons of the marinade and stir to coat. Peel the onions leaving the root intact. Cut each one in eighths - the intact root will hold the wedge together. Place in a bowl; drizzle with 2 tablespoons of the marinade and stir very gently to coat, taking care not to break apart the wedges.
3. Dry the shrimp completely. Place in a bowl with the remaining marinade and toss to coat. Let stand 20 to 30 minutes. Soak four 10-inch wooden skewers in water while the shrimp and vegetables marinate.
4. Preheat the Cuisinart® Griddler® in the open grill position to 400°F. Thread 4 shrimp on each skewer, putting the skewer through both the head and tail ends of the shrimp.
5. When Griddler® is hot, arrange the zucchini rounds on one side of the grill and the onions on the second side. Grill for 5 minutes, turn and grill 5 minutes longer. Move the grilled onion wedges to the zucchini side of the grill, on top of the zucchini. Arrange the 4 skewers of shrimp on the empty side of the grill. Grill for 2-1/2 minutes on each side, then turn the skewers so that the deveined edge of the shrimp is on the grill; grill for an additional 30 seconds.
6. Transfer the grilled shrimp, zucchini, and onions to a serving platter or 4 individual plates. Garnish with lemon wedges and serve.

Cook's Tip: When grilling shrimp, they have a much better texture after a short period of brining. To brine the shrimp, place 1 tablespoon each kosher salt and brown sugar in a medium bowl and add one cup boiling water. Stir until salt and sugar are completely dissolved. Add 12 ice cubes and 1cup cold water; stir until brine is cold. When cold, add shrimp and brine the shrimp for 30 -60 minutes in the refrigerator.

Go back to Recipes Index