Ingredients:
1 pound large
shrimp, peeled and deveined
1 bottle (16
ounces) nonfat Italian salad dressing
⅓ cup soy
sauce
1 tablespoon
hot pepper sauce
1 tablespoon
lemon juice
3 small
zucchini
8 small white
onions, peeled
8 large fresh
mushrooms
2 tomatoes
cut into wedges
¼ teaspoon
ground black pepper
8 wooden
brochettes
Preparation:
Place shrimp
in a shallow dish.
In a medium
bowl combine dressing, soy sauce, hot pepper sauce, lemon and ground black
pepper and mix well everything.
Side apart half
of the mixture sauce. Pour remaining sauce over shrimp and marinate for 2 hours
before cook.
Preheat
boiler.
Soak 8 wooden
brochettes.
Cut zucchini
into 1½ inch pieces. Drain shrimp and discard the marinate sauce.
Alternately
thread shrimp, zucchini, onions, mushrooms and tomato wedges into presoaked
skewers.
Broil
brochettes, turning several times and basting with the reserved sauce for 6
minutes or until shrimp turn pink.
Serve
immediately.
Serve 4.
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