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from "Real Simple® magazine"

Hands-on time: 20 minutes
Total time: 30 minutes

Yield: Makes 4 servings

24 medium shrimp, shells on, deveined
2 lemons, cut into small wedges
3 yellow squash or zucchini, ends trimmed
2 tablespoons olive oil
1 teaspoon kosher salt
4 sprigs fresh basil
16 bamboo skewers, soaked in water for 30 minutes

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Heat a broiler on high.
Place the shrimp and lemon wedges on 8 skewers, alternating them. Halve the squash or zucchini lengthwise, then cut them into 1-inch-thick slices. Divide the squash among the remaining 8 skewers. (If you don't have skewers, place the individual ingredients on a baking sheet.) Place the skewers on a foil-lined baking sheet. Brush the kebabs with the oil and season with the salt. Broil, turning once, until the shrimp are cooked through, 3 to 4 minutes total. Transfer the shrimp-and-lemon skewers to a platter. Continue to broil the squash until tender, 3 to 4 minutes more. Serve the shrimp and squash with the basil, torn into pieces if desired.
Tip: For a little more money, you can buy shrimp that are already peeled and deveined, though cooking them with the shells on retains moisture and flavor. To keep the shell intact while you devein the shrimp, use scissors or a knife to cut the shell along the vein up to the tail. Then use the tip of a knife to remove the vein.
CALORIES 86(41% from fat); FAT 4g (sat 1g); SUGAR 3g; PROTEIN 9g; CHOLESTEROL 55mg; SODIUM 540mg; FIBER 2g; CARBOHYDRATE 7g

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
All-Natural Farm-Raised Shrimp, Medium - $9.99/lb
  Lemons - $0.79/ea Save! 4 for $3.00
  Green Zucchini, Medium - $1.99/lb
  Gotham Greens Local Basil - $3.99/ea
  Roland Bamboo Skewers - $2.99/ea plus tax
 12", 100ct
You May Already Have
  O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
 25fl oz
  Morton's Coarse Kosher Salt - $2.99/ea
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