Skewered Shrimp Vegetables Recipe

Ingredients

3/4 cup olive oil1/3 cup lemon juice1-1/2 teaspoons coarsely ground pepper2 garlic cloves, minced1/2 teaspoon salt1/2 teaspoon sugar1/2 teaspoon crushed red pepper flakes1/2 teaspoon grated lemon zest16 uncooked shrimp (26-30 per pound), peeled and deveined1 medium red onion, cut into eight wedges8 large fresh mushrooms, halved8 grape tomatoesHot cooked rice, optional 1/4 cup grated Parmesan cheese

Preparation

In a large bowl, combine the first eight ingredients. Pour 2/3 cup into a large resealable plastic bag; add shrimp. Seal the bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade.

Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread shrimp and vegetables. Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink, turning once and basting frequently with reserved marinade. If desired, serve with rice; sprinkle with cheese.