Lunch / Dinner
Lemon-Garlic Shrimp Skewers
Seafood and summer are as complementary as sunshine and a light breeze. Serve these shrimp skewers with penne pasta and a fabulously fresh corn-and-tomato sauce.
FOR THE SHRIMP, COMBINE:
FOR THE SAUCE, SAUTÉ:
This dish exudes fresh flavors, making it perfect for an outdoor dinner. If your grill has a side burner, use it to cook the penne and pasta sauce.
Boil pasta in a large pot of salted water until al dente; drain.
For the shrimp, combine lemon juice, 1 Tbsp. oil, 1 Tbsp. garlic, oregano, salt, and black pepper for marinade in a bowl. Add shrimp and toss to coat; refrigerate in marinade about 15 minutes.
Preheat grill to medium-high.
For the sauce, sauté 1 Tbsp. garlic and pepper flakes in 2 Tbsp. oil in a sauté pan for 1 minute. Deglaze pan with wine; cook until liquid is reduced by half, 2–3 minutes. Stir in tomatoes and corn; cook until tomatoes break down, 5 minutes. Remove pan from heat; stir in scallions and salt.
Thread shrimp onto four skewers; grill, covered, until shrimp are firm to the touch, 2–3 minutes per side.
Divide pasta among four plates. Top each with sauce and one shrimp skewer; garnish with feta and parsley.
Remove sauce from heat before adding scallions to retain the vegetable's color and crunch.
Thread skewers by piercing each shrimp on the side opposite the tail and again close to the tail.
% Daily Value*
Total Fat 14g 21%
Saturated Fat 2g 10%
Cholesterol 53mg 17%
Sodium 190mg 7%
Carbs 59g 19%
Fiber 5g 20%
*Percent Daily Values are based on a 2,000 calorie diet.