Grilled Shrimp and Veggies on a Stick

Ingredients

3/4 lb shrimp, peeled and de-veined
juice of 1 lime
freshly ground black pepper
1 medium zucchini, sliced into 1″ pieces
1 medium yellow summer squash, sliced into 1″ pieces
1 red bell pepper, sliced into 2″ pieces
1 green bell pepper, sliced into 2″ pieces
1 red onion, cut into eighths
4 cloves garlic, minced
3 Tbs olive oil
wooden skewers, soaked in cold water for 15 minutes to prevent burning

Instructions

  1. Soak wooden skewers (at least 15 minutes).
  2. Peel shrimp and put in medium bowl.
  3. Add lime juice and season with pepper. Set aside for five minutes.
  4. Wash and chop vegetables.
  5. Prepare grill.
  6. Add vegetables and garlic to the shrimp, and add olive oil. Toss.
  7. Impale veggies and shrimp onto skewers and grill until fully cooked.

 

Testimonials

*Well, maybe its an addiction. Almost four months ago, July 1st to be exact, I decided to get my health back in order and get myself into better shape. I joined an intense (extreme?) workout regiment called CrossFit. For those that have spoken/seen me in that last few months, they know I cannot shut up about it. Well, one of the guys in my "Box" wrote an interesting piece on his website regarding his first 3 months as a CrossFit member. His articulate article puts everything I feel/experienced about CrossFit in one piece. If you have time and/or are thinking of getting back into shape, or if you are physically fit and are looking for a new physical challenge, I highly suggest you read the article.

November 1st will be my 120th day as a CrossFit member. To date, I am just shy of losing 30lbs. The weight loss, however, doesn't tell the whole story. The amount of lean muscle mass put on has been equally impressive. I hope to hit my goal by next week.

Miguel

PS. My wife joined as well for moral support & in the process has gotten hooked too.*

Miguel Torres - Addiction vs. Obsession *Results will vary on each individual*,

Quick Contact Information

2450 Charles Court,
Bellmore, NY 11710.
Phone: 516-308-4070
Fax: 516-809-9949