This colorful dinner is sure to please any guest on a hot summer day. This recipe comes together quickly and requires little preparation ahead of time!
Prep Time/Cook Time: 10 minutes
Yields: 1
Yields: 1
Ingredients:
Garlic Lemon Pepper Marinade
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¾ cup lemon juice
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1 clove garlic minced
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1 teaspoon olive oil
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light salt and black pepper to taste
Shrimp & Vegetables
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120 grams raw shrimp
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2 cups mushrooms halved
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2 cups grape tomatoes halved
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2 cups green peppers sliced (2 CHO)
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4-6 bamboo skewers depending on servings desired
Directions:
- Begin by whisking the lemon juice, garlic, olive oil, and light salt/pepper in a small bowl. Set aside.
- Spear vegetables and shrimp onto skewer(s), alternating between shrimp and vegetables.
- In a hot, non-stick skillet, lay down the prepared skewers, and using a basting brush, baste the shrimp and vegetables with marinade.
- Flip the skewers over and do the same on the other side until the shrimp is slightly pink and forms a “C” shape, and the vegetables are slightly tender.
- Transfer skewers to a plate and drizzle with any remaining marinade.
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