By Penny McDowell
Soak the wooden skewers in water for at least 10 minutes to prevent burning during cooking.
Preheat grill or grill pan on medium-high heat.
Cut the bell pepper and zucchini into bite-sized pieces. Cut the onion into wedges, separating the layers slightly.
In a mixing bowl, combine the shrimp, bell peppers, zucchini, onions, olive oil, and mixed herbs. Season with salt and pepper.
Thread the shrimp, bell pepper, zucchini, and onion onto the skewers, alternating between the ingredients for visual appeal.
Place the skewers on the preheated grill. Cook for 3-4 minutes on each side, until the shrimp are opaque and the vegetables are slightly charred.
While skewers are cooking, reheat the couscous if needed and transfer it to a serving plate.
Serve the skewers hot over a bed of cooked couscous, garnished with additional herbs if desired.
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This Main Course Seafood Grilling recipe is ready in 30 minutes and features Shrimp, Bell peppers, Zucchini and other delicious ingredients. Contains 400 calories total.
Soak the wooden skewers in water for at least 10 minutes to prevent burning during cooking.
Preheat grill or grill pan on medium-high heat.
Cut the bell pepper and zucchini into bite-sized pieces. Cut the onion into wedges, separating the layers slightly.
In a mixing bowl, combine the shrimp, bell peppers, zucchini, onions, olive oil, and mixed herbs. Season with salt and pepper.
Thread the shrimp, bell pepper, zucchini, and onion onto the skewers, alternating between the ingredients for visual appeal.
Place the skewers on the preheated grill. Cook for 3-4 minutes on each side, until the shrimp are opaque and the vegetables are slightly charred.
While skewers are cooking, reheat the couscous if needed and transfer it to a serving plate.
Serve the skewers hot over a bed of cooked couscous, garnished with additional herbs if desired.
Calories per Serving: 400
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