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

Crimini Mushrooms
CRIMINI Mushrooms

Mushrooms are a natural source of Vitamin D, essential for absorption of calcium and phosphorus in the body. There is nothing synthetic or chemical added. When exposed to UV light, our sliced mushrooms provide 100% DV of Vitamin D in a 3 oz. serving.