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Bring a platter of grilled shrimp and vegetable skewers to the table when you’re entertaining this summer. They’re easy to assemble, and they look and taste great.
1/4 cup olive oil
2 teaspoons McCormick® Perfect Pinch® Italian Seasoning
2 teaspoons Lawry's® Seasoned Salt
1 pound shrimp, peeled and deveined
1 cup cherry tomatoes
1 medium zucchini, cut into 1-inch chunks
1 small yellow bell pepper, cut into 1-inch chunks
Mix oil, Italian seasoning and seasoned salt in small bowl until well blended. Alternately thread shrimp and vegetables onto skewers.
Grill over medium heat 5 to 7 minutes or until shrimp turn pink, turning frequently and brushing generously with oil mixture. Serve with cooked rice or couscous, if desired.
Test Kitchen Tip: If using wooden skewers, soak thoroughly in water for at least 30 minutes before threading with shrimp and vegetables. This prevents them from burning when on the grill.
(Amount per serving)