Ingredients:
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
Directions:
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