Grilled Lemon Shrimp and Vegetables

INGREDIENTS

• 1 pound large shrimp, peeled and deveined
  
• 8 ounces fresh small Modern white mushrooms, cleaned and trimmed
  (about 2-1/2 cups)
  
• 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 finely chopped garlic
  
• 1 tablespoon fresh or 1 teaspoon dried oregano leaves, crushed
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon ground black pepper
  
• Cucumber Yogurt Sauce, recipe follows

INSTRUCTIONS

The cucumber yogurt sauce that accompanies this recipe is also a good accompaniment to a bowl of simply sautéed mushrooms.

In a 13- by 9- by 2-inch glass baking dish, place shrimp, mushrooms, zucchini and red onion. In small bowl, combine olive oil, lemon juice, garlic, oregano, salt and black pepper. Pour over shrimp and vegetables; toss until well coated. Let stand for 30 minutes. Preheat rack for outdoor grill or broiler. Place vegetables and shrimp on vegetable grilling rack or rack in broiler pan; discard marinade from baking dish. Grill or broil no more than 6 inches from heat source until vegetables and shrimp are just cooked, about 8 minutes, turning often. Serve with Cucumber Yogurt Sauce.

Cucumber Yogurt Sauce: In small bowl, combine 1 cup plain low-fat yogurt, 1 cup peeled, seeded and chopped cucumber, 1 tablespoon chopped fresh mint or parsley, 1 teaspoon finely chopped garlic and 1/2 teaspoon salt. Serve over Grilled Lemon Shrimp and Vegetables. Makes about 1-1/2 cups.

Yield: 4 servings