Grilled Shrimp Kabobs with Miso Infused Lentil Sauce
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Lentils.org

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Grilled Shrimp Kabobs with Miso Infused Lentil Sauce

Prep Time: 15 Minutes

Total Time: 25 Minutes

Servings: 6

Put another shrimp on the barbie...literally!

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • Sauce
  • 1 cup (250 mL) cooked split red lentils
  • 2 Tbsp (30 mL) lemon juice
  • 1 Tbsp (15 mL) miso paste
  • 1 Tbsp (15 mL) canola oil
  • 1 Tbsp (15 mL) honey
  • 1 tsp (5 mL) grated fresh ginger
  • 1 clove fresh garlic
  • Skewers
  • 12 medium length wooden skewers, (soaked in water for 20 minutes, patted dry)
  • 1 lb large shrimp, peeled and deveined
  • 1. cups (375 mL) halved button mushrooms
  • 2 medium red bell peppers, cleaned and cut into bite-size squares
  • 1 medium zucchini, sliced into .-inch squares
  • 1 medium red onion, diced

Directions

  1. Preheat the BBQ to 400°F.
  2. For the sauce, puree all ingredients in a food processor until smooth. Reserve.
  3. Put the vegetables on separate skewers as they take a little longer to cook than the shrimp. Toss both the vegetable and shrimp skewers with half of the prepared sauce.
  4. Place the vegetable skewers on a lightly oiled grill and cook for 5 minutes with the lid down. Add the shrimp skewers and cook for another 8-10 minutes, turning every few minutes. The shrimp should be pink and cooked, and the vegetables tender. Cook longer if needed as grill temperatures range.
  5. Remove the hot vegetables and cooked shrimp from the skewers and place in a bowl. Toss with remaining sauce. Garnish with fresh cilantro and serve.

Nutritional Information

  • Serving Size: 1 cup (250 mL)
  • Per serving:
  • Calories 160
  • Total Fat 3.5 g
  • Saturated Fat 0 g
  • Cholesterol 95 mg
  • Carbohydrates 18 g
  • Dietary Fibre 4 g
  • Sugar 7 g
  • Protein 15 g
  • Sodium 560 mg
  • Potassium 434 mg

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