Grilled Shrimp and Veggies on a Stick


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


  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.



*I joined Crossfit Lighthouse a little over two years ago and it was one of the best healthcare decisions that I have ever made. Before Crossfit I had always belonged to a gym but the workouts had become boring and I had lost most of my motivation to workout. I found myself overweight, tired and not anywhere near as strong as I would have liked. All of that changed after several months at Crossfit. The camaraderie, competitive environment, and coaching pushes people to work harder and be stronger than they think is possible. Over the past two years I have gained a tremendous amount of strength, lost weight and significantly increased muscle mass. It is almost never easy, but it is always fun. With the constant variation it is nearly impossible to get bored! Once you start you won’t regret the decision and you will almost certainly never look at working out the same way again.*
Doug Greco *Results will vary on each individual*,

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