Rick, Deborah, and Julianna's Place

2 servings, can be doubled

5 Tbsp. olive oil
2 1/2 Tbsp. fresh lemon juice
1 Tbsp. Dijon mustard
3/4 tsp. grated lemon peel
12 uncooked large shrimp, peeled, deveined
4 10 to 12 inch long bamboo skewers
1 medium zucchini, trimmed, cut into 1/2 inch thick rounds
1 red bell pepper, cut into 1 1/2 inch squares
1 small red onion, cut into usable pieces

DIRECTIONS

In small bowl, whisk olive oil, lemon juice, mustard and grated lemon peel until blended. Season marinade with salt and pepper. (Can be made 1 day ahead. Cover marinade and let stand at room temperature.)

Prepare barbecue (medium-high heat). Add shrimp to marinade; toss. Marinate shrimp 10 minutes. Drain shrimp; transfer marinade to saucepan and bring to boil. Thread 6 shrimp on each of 2 skewers. Alternate zucchini, red pepper and onion on remaining 2 skewers.

Grill vegetable and shrimp skewers until just cooked through, turning occasionally and basting with marinade, about 12 minutes for vegetables and 4 minutes for shrimp. Remove skewers from grill and serve.

Source: Bon Appetit, August 1993, p 105 - 106.

Notes:

1. They recommend serving with Mint-garlic orzo.