Shrimp With Vegetables - cooking recipe

Ingredients

3/4 cup lemon juice
3 tablespoons olive oil
1 tablespoon rosemary, minced
1 tablespoon parsley, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/8 teaspoon crushed red pepper flakes
1 lb jumbo shrimp, shelled and deveined
1 red bell pepper, cut into 1 inch squares
1 zucchini, halved lengthwise and sliced 3/4 inch thick
6 -8 button mushrooms
feta cheese, crumbles (optional)
rosemary sprig, optional garnish
lemon slice, optional garnish

Preparation

In a bowl whisk together first 8 ingredients (lemon juice - red pepper flakes); measure out 2 tablespoons juice mixture and reserve.
Place shrimp in a bowl and drizzle with 1 tablespoon juice mixture, toss.
Thread shrimp onto 2 skewers.
Thread vegetables onto 3 skewers.
Oil grill grate or spray with Pam. Preheat grill to medium.
Grill vegetables in a covered grill over direct heat (10-15 minutes), turning to brown evenly and brushing with the lemon juice mixture.
Grill shrimp in a covered grill over direct heat (2-5 minutes) or until shrimp turn pink, turning and brushing with juice mixture.
Remove vegetables and shrimp from skewers and place in a large mixing bowl; drizzle with reserved 2 tablespoons of the juice mixture.
Serve over rice pilaf and sprinkle with feta and garnish with rosemary sprigs and lemon slices, if desired.