Lemon Basil Shrimp & Vegetables

1 clove garlic, peeled and finely minced 1 teaspoon basil ½ teaspoon kosher salt ⅛ teaspoon freshly ground black pepper ⅛ teaspoon red pepper flakes 3 tablespoons fresh lemon juice ¼ cup extra virgin olive oil 12 ounces zucchini 2 red onions (3-4 ounces each) 16 shrimp (16-20 count size), peeled and deveined

278 Calories (50% from fat) • carb. 9g • pro. 25g • fat 16g • sat. fat 2g • chol. 172mg • sod. 506mg • calc. 93mg • fiber 2g

Place minced 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. Trim the zucchini and cut into ½-inch thick slices. Place in a bowl with 2 tablespoons of the marinade and stir to coat. Peel the onions leaving the root intact. Cut each one in eighths - the intact root will hold the wedge together. Place in a bowl; drizzle with 2 tablespoons of the marinade and stir very gently to coat, taking care not to break apart the wedges. Dry the shrimp completely. Place in a bowl with the remaining marinade and toss to coat. Let stand 20 to 30 minutes. Soak four 10-inch wooden skewers in water while the shrimp and vegetables marinate. Preheat the Cuisinart™ Griddler in the open grill position to 400°F. Thread 4 shrimp on each skewer, putting the skewer through both the head and tail ends of the shrimp. When Griddler is hot, arrange the zucchini rounds on one side of the grill and the onions on the second side. Grill for 5 minutes, turn and grill 5 minutes longer. Move the grilled onion wedges to the zucchini side of the grill, on top of the zucchini. Arrange the 4 skewers of shrimp on the empty side of the grill. Grill for 2½ minutes on each side, then 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, zucchini, and onions to a serving platter or 4 individual plates. Garnish with lemon wedges and serve.