Grilled Mushrooms And Shrimp A La Grecque. Lemony grilled mushrooms and shrimp make a quick, delicious meal.
You can imagine you're traveling in Greece with this flame broiled lemon-and-garlic-seasoned shrimp and mushroom dish served on warm pita bread. Whenever you're flame broiling, recall that crisp mushrooms are ideal accomplices for a wide range of barbecuing top choices, including meat, fish and vegetables. Notwithstanding flavor, mushrooms pack a shocking measure of sustenance, adding to our every day admission of riboflavin, niacin and selenium, with just 20 calories for each serving and no fat.
Barbecued Lemon Shrimp
Furthermore, Mushrooms
1/4 glass olive oil
2 tablespoons lemon juice
2 teaspoons minced garlic
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground dark pepper
1 pound huge peeled and deveined shrimp
12 ounces new white mushrooms
2 medium-sized zucchini, cut 1 inch thick (around 21/2 containers)
1 medium-sized red onion cut in 8 wedges
4 pitas, warmed
Preheat outside flame broil or grill. In an expansive bowl, blend together olive oil, lemon juice, garlic, oregano, salt and dark pepper. Include shrimp, mushrooms, zucchini and red onion; tenderly hurl until covered. Marinate for 10 minutes. Place vegetables and shrimp on a vegetable flame broiling rack or a rack in a grill skillet. Flame broil or sear close to 6 crawls from warm source until the point that vegetables and shrimp are simply cooked, around 8 minutes, mixing and brushing every so often with outstanding marinade. Serve on pita bread with plain yogurt and cleaved cucumber, if wanted.
Yield: 4 partitions
Per partition: 430 calories; 28 g protein; 16 g fat; 45 g starches
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