SHRIMP DISHES WITH VEGETABLES RECIPES

Steps:

• In a bowl, combine the cornstarch, water and soy sauce until smooth; set aside. In a nonstick skillet or wok, stir-fry the onion, red pepper, zucchini and summer squash in hot oil for 2 minutes. Add the shrimp, tarragon, lemon zest and crushed pepper flakes. Stir-fry until shrimp turns pink and vegetables are tender, about 2 minutes. Stir soy sauce mixture; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired.

Steps:

• 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.