From Cooking Light July 2008. Very easy to make and tasty!
- 1/2 cup packed fresh basil
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves
- 2 tbsp fresh lemon juice
- 2 tbsp water
- 1 garlic clove
- 4 tsps EVOO
- 24 peeled and deveined shrimp (about 1 1/2 lbs)
- 1 medium zucchini, cut into 1/2 inch slices
- cooking spray
- salt & pepper
Prepare grill or grill pan to medium-high heat. Place first 6 ingredients in a blender or small food processor; add 2 tsps oil. Process until smooth. Transfer mixture to medium bowl. Add shrimp and toss to coat. Let stand at room temperature for approximately 15 minutes. Thread shrimp and zucchini, alternating. Drizzle kebabs with remaining oil. Place kebabs on grill coated with cooking spray. Grill 3 minutes on each side or until done. Sprinkle with salt & pepper. Enjoy!
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