Grilled lemon shrimp and mushrooms on pita
Serves 4
8 ounces fresh white mushrooms
1 pound large shrimp, peeled and deveined
2 medium-sized zucchini, sliced 1-inch thick (about 2 1/2 cups)
1 medium-sized red onion cut in 8 wedges
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 teaspoons minced garlic
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 pitas, warmed
For cucumber yogurt sauce:
1 cup plain low-fat yogurt
1 cup peeled, seeded and diced cucumber
1 tablespoon chopped fresh mint or parsley
1 teaspoon minced garlic
1/2 teaspoon salt
Preheat outdoor grill or broiler. Leave small mushrooms whole; halve larger
ones. In a large bowl, place mushrooms, shrimp, zucchini and onion. In
a small bowl, combine olive oil, lemon juice, garlic, oregano, salt and
black pepper and pour over vegetables; toss until well coated. Place vegetables
and shrimp on a vegetable grilling rack or a rack in a broiler pan. Grill
or broil no more than 6 inches from heat source until vegetables and shrimp
are just cooked, about 8 minutes, stirring often and brushing occasionally
with remaining marinade.
Serve on pitas with sauce.
To prepare sauce: In a small bowl, combine all ingredients and blend well.
Per serving: 473 calories, 30g protein, 17g fat (3g saturated),
50g carbohydrate, 1,089mg sodium, 143mg cholesterol, 3g dietary fiber.
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