INGREDIENTS

15(10-in.)
metal or bamboo skewers
2 lemons plus additional
lemon wedges for garnish
2 Tbsp. olive oil
1 lg. clove garlic,
crushed with press 4 Tbsp. chopped fresh dill
plus additional sprigs for garnish
Salt and pepper
2 lbs. peeled and
deveined lg. shrimp
1 pt. grape tomatoes

TIME

Active time 25 minutes
Total time 35 minutes
Makes 8 main-dish servings

RECIPE

❶ If using bamboo skewers, soak skewers in hot water at least 30 minutes. Prepare outdoor grill for direct grilling on medium.
❷From lemons, grate 4 teaspoons, peel and squeeze 2 tablespoons juice. In a large bowl, with wire whisk or fork, whisk lemon peel and juice, olive oil, garlic, 3 tablespoons chopped dill, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until blended. Add shrimp; toss to coat.
❸Thread shrimp and tomatoes alternately on skewers. Place on hot grill grate and cook 4 to 5 minutes or until shrimp are opaque throughout and tomatoes are slightly charred, turning skewers occasionally.
❹To serve, transfer skewers to platter; sprinkle with remaining 1 tablespoon dill. Garnish platter with lemon wedges and dill sprigs.

SERVING

EACH SERVING About 175 calories.
26 g protein.
4 g carbohydrate.
6 g total fat
(1 g saturated).
1 g fiber,
194 mg cholesterol.
340 mg sodium.