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Lemon Basil Shrimp and Vegetables


1 garlic clove, finely minced
5 fresh basil leaves, thinly sliced (chiffonade)
½ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes
3 tablespoons fresh lemon juice
¼ cup extra virgin olive oil
1 medium zucchini (about 12 ounces), cut into ½-inch slices
2 red onions (3-4 ounces each), cut into eight wedges (roots intact)
16 large shrimp,* peeled and deveined


Place the 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.

In a medium bowl, toss the zucchini with 2 tablespoons of the marinade to coat. Add the onions with 2 additional tablespoons of the marinade. Gently toss to coat, being sure to leave the onion wedges intact. Let stand 20 to 30 minutes at room temperature.

In a large bowl, toss shrimp with the remaining marinade to coat. Let stand 20 to 30 minutes at room temperature.

Soak four wooden skewers in water while the shrimp and vegetables marinate.

Preheat the Cuisinart® Griddler® Jr. in the open grill position to high. Thread 4 shrimp on each skewer, putting the skewer through both the head and tail ends of the shrimp.

Arrange the zucchini rounds on one side of the preheated grill and the onions on the second side. Grill for 5 minutes, turn, grill for an additional 5 minutes. Move the grilled onion wedges on top of the zucchini.

Arrange the shrimp skewers on the empty side of the grill. Grill for 2 minutes on each side; turn the skewers so that the deveined edge of the shrimp is on the grill. Grill for an additional 30 seconds.

Transfer the grilled shrimp and vegetables to a serving platter, or 4 individual plates. Garnish with lemon wedges, and serve.

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Makes 4 servings

Nutritional Information
Per Serving

Calories 160 (74% from fat) • carb. 8g • pro. 3g • fat 14g • sat. fat 2g • chol. 0mg • sod. 300mg • calc. 21mg • fiber 2g

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