June 24, 2009

Grilled Mushrooms And Shrimp A La Grecque: On My Grill?

Recommendations

You’ll be able to pretend you’re vacationing in Greece with this grilled lemon-and-garlic-flavored shrimp and mushroom knockout dished up on hot pita bread.

This grilled shrimp recipe has all the right stuff you need to pull-off grilling shrimp on a blistering-hot mid-July day.

You can even skip the pitas and use fresh, cool greens to transform this grilled shrimp recipe into a scrumptious grilled shrimp salad.

Anytime you’re grilling, remember that fresh mushrooms are perfect mates for all kinds of grilling favorites, including beef, seafood and veggies. In addition to flavor, mushrooms pack a surprising amount of nutrition, chipping in to our day-to-day ingestion of riboflavin, niacin and selenium, with only 20 calories per serving and virtually no fat.

Grilled Lemon Shrimp And Mushrooms:

1/4 cup olive oil

2 tablespoons lemon juice

2 teaspoons minced garlic

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 pound large raw, peeled and deveined shrimp

12 ounces fresh white mushrooms

2 medium-sized zucchini, sliced 1 inch thick (about 2 1/2 cups)

1 medium-sized red onion cut in 8 wedges

4 pitas, warmed

Plain Yogurt, optional

Chopped Cucumber, optional

Fire Up That Grill and Get To Grillin‘!

Preheat outdoor grill (or broiler–if it’s raining!)

The Grilled Shrimp Marinade:

In a large bowl, stir together olive oil, lemon juice, garlic, oregano, salt and black pepper. Add shrimp, mushrooms, zucchini and red onion; gently toss until coated. Marinate for 10 minutes at room temperature.

Place vegetables and grilled shrimp on a vegetable grilling rack or a rack in a broiler pan. Grill or broil no more than 6 inches from heat source until vegetables and shrimp are just cooked, about 8 minutes, stirring and brushing occasionally with remaining marinade.

Serve on hot pita bread with plain yogurt and chopped cucumber, if desired.

Yield: 4 portions

Per portion: 430 calories; 28 g protein; 16 g fat; 45 g carbohydrates