Lemon Garlic Kabobs
by Julie Long
serves: 6
  2 lbs   shrimp, peeled
  1 T   EVOO
  2 T   green onion, chopped
  2 T   green onion, chopped
  1/4 c   parsley flakes
  1 1/2 t   garlic, minced
  1 t   sweet basil
  1 t   mustard, stone ground
  1 t   salt
  12 each   kabob skewers
  If using bamboo kabob skewers, place in water and allow to soak for at least 2 hours prior to preparing meal. Place shrimp in a glass bowl. Stir remaining ingredients together; pour over shrimp. Cover and marinate for 3 to 4 hours. Preheat Grill on Low-Medium. Place 5-7 shrimp on each kabob stick, spaced evenly. Grill for about 8 minutes, turning halfway through the cooking time.

(Use meat thermometer to test temperature of shrimp at its center. It should maintain a temperature of at least 145 for 15 seconds; visually, shrimp will turn red and the flesh becomes pearly opaque when fully cooked.)

5 WW points/serving