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1. Thaw shrimp, if frozen.
2. Peel shrimp leaving tails intact. Devein shrimp; rinse and pat dry. Set aside.
3. Cook zucchini in a small amount of lightly salted boiling water for 2 minutes; drain. On eight 12-inch skewers, alternately thread shrimp, zucchini, and red sweet pepper.
4. In a small saucepan cook garlic in margarine or butter. Stir in lemon peel, lemon juice, ground red pepper, and salt. Set aside.
5. Grill kabobs directly over hot coals for 5 minutes. Brush kabobs with lemon mixture. Turn kabobs and brush again. Grill for 3 to 7 minutes more or until shrimp turn opaque. Serve with lemon wedges, if desired. Makes 4 servings.