Photo: Dana DeVolk
Grilled Shrimp and Summer Squash
10 ingredients
Serves 4.
openrecipes
This simple lemony sauce shows off both the briny shrimp and the sweet summer squash. For an easy side dish, brush slices of rustic bread with olive oil, then grill them alongside the shrimp and squash until golden grill marks form.
Estimated Nutrition (whole recipe, rough)
248
Calories
25g
Protein
15g
Fat
7g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tsp. Dijon mustard
- Grated zest of 1 lemon
- 2 Tbs. fresh lemon juice
- 1/3 cup extra-virgin olive oil, plus more for brushing
- 1 small serrano chili, seeded and minced
- 1 tsp. minced fresh marjoram
- 1 Tbs. minced fresh basil
- Coarse kosher salt and freshly ground pepper, to taste
- 1 1/4 lb. colossal shrimp, peeled and deveined with tails intact
- 8 summer squash, cut lengthwise into 3 pieces each
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes