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!

WHITE Mushrooms
Good source of:
  • Riboflavin and Pantothenic Acid, which aid metabolism
  • Selenium, an antioxidant
  • Copper, an essential nutrient

Use white mushrooms sliced in salads, sautéed on burgers, pizza and pasta, added to egg dishes, quesadillas and stir-fries. A flavor that intensifies when cooked makes them perfect for slow cookers, soups and curries.