The weather is warm, and shrimp is on sale at the local market. It's the perfect combination of circumstances to make this healthy & delicious meal.
Ingredients:
- 1 lb. uncooked shrimp
- 1 medium zucchini
- 1 medium summer squash
- 1 large red bell pepper
- 1 pkg. fresh mushrooms
- 1/2 bottle Lawry's Sesame Ginger marinade
- 1 pkg. Near East Couscous
- nonstick cooking spray
- Remove shells and tails from shrimp.
- Wash all vegetables.
- Cut zucchini and summer squash into slices.
- Cut pepper into strips.
- Cut mushrooms into slices.
- Add ingredients to a zippered plastic bag. Add marinade and refrigerate for at least 30 minutes.
- Preheat grill. Spray grill wok* with nonstick cooking spray.
- Place empty grill wok on grill, then add all the ingredients in the bag.
- Cook on a medium heat for about 20 minutes or so, stirring occasionally.
- During the last 10 minutes, prepare couscous according to the package directions.
- Serve the shrimp and vegetables over couscous.

grill wok. However, I prefer using a grill wok because it's quicker & easier.




































































