Grilled Lemon Shrimp and Vegetables

1 pound large shrimp, peeled and deveined
8 ounces fresh small white mushrooms
2 medium-sized (about 2-1/2 cups) zucchini, sliced 1 inch thick
1 medium-sized red onion, cut into 8 wedges
1/4 cup olive oil
2 tbs. fresh lemon juice
2 tsp. minced garlic
1 tsp. dried oregano leaves, crushed
1 tsp. salt
1/4 tsp. ground black pepper
4 medium sized pitas

Preheat outdoor grill or broiler until hot. In a 13 x 9 x 2 inch glass dish, place shrimp, mushrooms, zucchini, and red onion. In a small bowl, combine olive oil, lemon juice, garlic, oregano, salt and black pepper. Pour over vegetables; toss until well coated. Let stand for 30 minutes. Place vegetables and shrimp on a vegetable grilling rack or a rack in a broiler pan. Grill or broil no more than six inches from heat source until vegetables and shrimp are just cooked, about 8 minutes, stirring often and brushing occasionally with remaining marinade. serve on pitas with cucumber yogurt sauce.

For cucumber yogurt sauce- In a small bowl, combine 1 cup plain low-fat yogurt, 1 cup peeled, seeded and diced cucumber, 1 tbs. chopped fresh mint or parsley, 1 tsp. minced garlic and 1/2 tsp. of salt. Yield about 1-1/2 cups.

YIELD: 4 Portions

Vitamin D Mushrooms!

Mushrooms in the 'Pink'

Vitamin D Mushrooms!

Oyster Mushrooms

OYSTER Mushrooms
  • Excellent source of Niacin, an essential nutrient
  • Good source of Riboflavin, which aids metabolism

Oysters are an excellent compliment to fish and chicken dishes. Sauté with garlic or onions to bring out flavor, combine with crimini or shiitakes, or roast, broil or grill them for variety.