Anthony's Fish Grotto Special Grilled Shrimp

Skewers of shrimp and vegetables served with vegetables and rice.


  • 48 medium shrimp (approximately 1 1/4 pounds), shelled, cleaned and deveined
  • 2 onions, cut into 16 wedges
  • 2 green bell peppers, cut into 16 wedges
  • 3 tablespoons Lawry's Honey Mustard Sauce
  • 8 skewers
  • 6 cups vegetable medley (broccoli, carrots, zucchini, cauliflower)
  • Sprinkle of garlic parsley spice
  • 6 cups cooked rice


  1. Thread each skewer with the following: onion, 2 shrimp, bell pepper, 2 shrimp, bell pepper, 2 shrimp, onion.
  2. Mesquite grill or barbecue shrimp skewers, basting with honey mustard glaze.
  3. Cook for 3 minutes on each side over hot flame, or just until shrimp turn pink. Do not overcook.
  4. Steam veggies; sprinkle with garlic parsley spice and toss to coat.
  5. Put rice on center of the plate, top with the shrimp skewers. Evenly distribute veggies around the rice in a circle.

Nutrition information per Serving: Calories: Good Choice (555); Fat: Excellent Choice (3 g)*; Cholesterol: Moderate (275); Sodium: Good Choice (540 g)

Exchanges: 4 1/4 Meat (extra lean), 4 3/4 Bread, 3 1/2 Veg, 1/4 Fat Protein: 41 g, Carbohydrate: 91 g

This nutrition analysis corresponds to the recipe above. The restaurant version may differ. This is at least 2 fruit/vegetable servings.

Source: Anthony's Fish Grotto