{ Shrimp and Lemon Skewers }

Serve over rice, and prepare extra for the Broccoli and Chicken Stir-Fried Rice

1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
3/4 teaspoon grated lemon rind
1 1/2 teaspoons fresh lemon juice
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 garlic cloves, minced
40 large shrimp, peeled and deveined (about 1 1/2 pounds)
16 1/4 inch thick lemon slices
Cooking Spray

Combine first 7 ingredients in a large zip-top plastic bag. Add shrimp to bag; seal. Marinate in refrigerator for 30 minutes. Remove the shrimp from bag, reserving marinade. Thread 5 shrimp and 2 lemon slices onto each of 8 (12-inch) wooden skewers.

Prepare grill.

Place skewers on grill rack coated with cooking spray; grill for 3 minutes on each side or until shrimp are done, basting occasionally with reserved marinade.

Serves 4

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