Cooking Recipes Articel

You can pretend you're vacationing in Greece with this grilled lemon-and-garlic-flavored shrimp and mushroom dish served on warm pita bread.

Anytime you're grilling
remember that fresh mushrooms are perfect partners for all sorts of grilling favorites
including beef
seafood and vegetables. In addition to flavor
mushrooms pack a surprising amount of nutrition
contributing to our daily intake of riboflavin
niacin and selenium
with only 20 calories per serving and almost no fat.

Grilled Lemon Shrimp

And Mushrooms

1/4 cup olive oil

2 tablespoons lemon juice

2 teaspoons minced garlic

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 pound large peeled and deveined shrimp

12 ounces fresh white mushrooms

2 medium-sized zucchini
sliced 1 inch thick (about 21/2 cups)

1 medium-sized red onion cut in 8 wedges

4 pitas
warmed

Preheat outdoor grill or broiler. In a large bowl
stir together olive oil
lemon juice
garlic
oregano
salt and black pepper. Add shrimp
mushrooms
zucchini and red onion; gently toss until coated. Marinate for 10 minutes. Place vegetables and shrimp on a vegetable grilling rack or a rack in a broiler pan. Grill or broil no more than 6 inches from heat source until vegetables and shrimp are just cooked
about 8 minutes
stirring and brushing occasionally with remaining marinade. Serve on pita bread with plain yogurt and chopped cucumber
if desired.

Yield: 4 portions

Per portion: 430 calories; 28 g protein; 16 g fat; 45 g carbohydrates