Lunch: Grilled Shrimp Skewers

This is a great grilling recipe for the summer and the skewers give the shrimp a fancy twist. If you have leftovers, serve the shrimp cold in a green salad with a little reduced-fat feta cheese and balsamic vinaigrette for lunch.

This recipe includes superfoods such as:

Lemon

Health benefits of Grilled Shrimp Skewers

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 ½ tablespoons olive oil
2 cloves garlic, minced
1 medium lemon, zested and juiced
¼ teaspoon crushed red pepper flakes
½ teaspoon salt (optional)
¼ teaspoon ground black pepper
2 scallions, (white and green parts), minced
1 pound peeled and deveined raw medium shrimp
9 bamboo skewers, soaked in warm water

Instructions

Prepare an indoor or outdoor grill.
In a medium bowl, whisk together olive oil, garlic, lemon zest, lemon juice, crushed red pepper flakes, salt (optional), pepper and scallions.
Add shrimp to bowl and toss to coat evenly. Cover and refrigerate for 30 minutes.
Divide shrimp evenly among nine skewers. Discard remaining marinade.
Grill skewers 2-3 minutes on each side or until shrimp are pink and slightly firm to the touch.
MAKE IT GLUTEN-FREE: Ensure your ingredients are gluten-free and this recipe can be gluten-free.