Happy first day of summer!
Here in Sac summer is coming in on #beastmode with a high of 107.
I don’t know about you but I don’t think anyone has time for using the oven or the stove on a day like this #amiright?!
So today I thought I’d give you this delicious Mushroom and shrimp recipe you can whip up on the grill (hopefully your grill is in the shade!)
Anytime you’re grilling, remember that fresh mushrooms are perfect partners for all sorts of grilling favorites, including beef, seafood and vegetables. In addition to flavor, mushrooms pack a surprising amount of nutrition, contributing to our daily intake of riboflavin, niacin and selenium, with only 20 calories per serving and almost no fat.
If you’re a bread eater you can serve this with warm pita bread or if not, serve over a bed of quinoa.
Grilled Lemon Shrimp And Mushrooms Yield: 4 portions
1/4 cup olive oil
2 tablespoons lemon juice
2 teaspoons minced garlic
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound large peeled and deveined shrimp
12 ounces fresh white mushrooms
2 medium-sized zucchini, sliced 1 inch thick (about 21/2 cups)
1 medium-sized red onion cut in 8 wedges
4 pitas, warmed or 2 cups of cooked quinoa
Preheat outdoor grill or broiler.
In a large bowl, stir together olive oil, lemon juice, garlic, oregano, salt and black pepper. Add shrimp, mushrooms, zucchini and red onion; gently toss until coated. Marinate for 10 minutes.
Place vegetables and shrimp on a vegetable grilling rack or a rack in a broiler pan. Grill or broil no more than 6 inches from heat source until vegetables and shrimp are just cooked, about 8 minutes, stirring and brushing occasionally with remaining marinade.
Serve on pita bread or quinoa and add plain Greek yogurt (If you’re a dairy eater) and chopped cucumber, if desired.
