- ¾ lb large shrimp, raw
- Fat free Italian dressing
- A splash of lemon juice
- 4 cups cut assorted vegetable, such as cherry tomatoes, onion, mushroom, red bell pepper, zucchini, cauliflower, asparagus, etc.
Marinate shrimp in dressing with a splash of lemon juice for 2 hours (keep in refrigerator).
When ready, alternate shrimp and vegetables onto metal skewers, about 4 shrimps per skewer.
Grill until shrimp is pink. Be careful not to over grill as shrimp will become tough.
Any other type of meat, chicken, fish or firm tofu can be used instead of the shrimp.
Nutrition facts per serving
4 servings (each serving is 4 skewers)
130 calories (18 calories from fat); 2g fat; 21g protein; 7g net carb.
Exchanges per serving
Protein: 3 (very lean)