Grilled Shrimp and Lemon Kebabs
Cuisine: Greek
Author: Kitchens
Prep time: 35 mins
Cook time: 8 mins
Total time: 43 mins
  • 18 extra-large shrimp (the jumbos or colossals!)
  • 3 Tablespoons olive oil
  • 12 bay leaves
  • 2 lemons; cut into 8 wedges each
  • 2 Tablespoons lemon juice
  • 1 small garlic clove; minced
  • 1/2 teaspoon chopped fresh oregano
  • salt, to taste
  • freshly-ground black pepper, to taste
  • bamboo skewers; soaked in water (or steel skewers)
  1. Place the shrimp in a bowl and add 2 tablespoons of the olive oil. Toss to coat the shrimp, then drain.
  2. Thread the skewers with the shrimp, lemon wedges and bay leaves, alternating among the three until you've filled the skewer. Set aside until time to grill.
  3. In a small bowl, whisk together the remaining olive oil, the lemon juice, the garlic and the oregano and season to taste with the salt and pepper.
  4. Grill the shrimp until they are coral and firm to the touch. Transfer to a warmed platter and drizzle with the vinaigrette and serve.
Calories: 132 Fat: 14 g Fiber: 1 g Protein: 1 g Cholesterol: 0 mg
This recipe yields 3 servings.

Exchanges: 0 Vegetable; 1/2 Fruit; 2 1/2 Fat.
Recipe by Recipes at