Shrimp With Charred Lemon And Zucchini Food

GRILLED LEMON SHRIMP WITH SQUASH

Steps:

• In shallow glass or plastic dish or resealable food-storage plastic bag, mix all Lemon-Rosemary Marinade ingredients. Add shrimp, zucchini, yellow squash and bell pepper to marinade; stir to coat. Cover dish or seal bag and refrigerate 15 to 30 minutes, stirring occasionally. Heat coals or gas grill for direct heat.
• Remove shrimp and vegetables from marinade; discard marinade. Place shrimp and vegetables in grill basket.
• Cover and grill shrimp and vegetables 4 to 5 inches from medium heat 12 to 14 minutes or until shrimp are pink and firm and vegetables are tender. To serve, peel shrimp. Serve with lemon wedges.

CHARRED LEMON SHRIMP SKEWERS

Steps:

• In a medium bowl, whisk to combine red wine vinegar, lemon zest and olive oil. Pour half of marinade into a bowl with the rosemary sprigs, red bell peppers, onions, mushrooms, zucchini, salt and pepper and toss well to combine. Keep in bowl or transfer to a large resealable bag and marinate for a minimum 2 hours and up to 4 hours.
• Pour remaining marinade in a bowl with shrimp. Season with with smoked paprika, salt and pepper and combine well. Keep in bowl or transfer to a resealable bag and marinate, refrigerated, for 2 hours.
• For the garlic green sauce, combine garlic cloves, almonds, parsley, mint, anchovies, olive oil and lemon juice in a blender or mortar and pestle and blitz until combined.
• Soak 8-12 wooden skewers in warm water for 20 minutes before threading 5-6 shrimp on each one, repeating with remaining shrimp. Thread vegetables onto separate skewers, alternating between ingredients.
• Grill vegetables skewers on a high heat grill (350-400 F.) uncovered, turning 3-4 times for 10-12 minutes or until charred and slightly tender, set aside.
• Apply shrimp to the heat and constantly turn for 2-3 minute or until golden red and cooked, then cook the 2 lemons, cut side down, for 4 minutes or until charred.
• To serve, place half the garlic green sauce down on a serving dish, place the skewers down and finish with more green sauce on top. Serve charred lemons on the side.