Recipe for Lemon Shrimp Kabobs with Squash 
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Yield:
6 servings
Ingredients:
Amount Ingredient
3 tbl honey
1/4 cup lemon juice
1 tsp chopped fresh rosemary
OR
1/2 tsp crushed dried rosemary leaves
1/2 lb fresh or frozen uncooked large shrimp in shells
3 med zucchini -- cut into 1 inch slices
2 med yellow summer squash -- cut into 1 inch slices
1 sm green bell pepper -- cut into 1 inch wedges
Instructions:
Instructions: Mix honey, lemon juice and rosemary in shallow nonmetal bowl or resealable plastic bag. Add shrimp, stirring to coat with marinade. Cover and refrigerate 30 minutes.

Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat

(see "Grilling: Direct- and Indirect-Heat Grilling" tip).

Remove shrimp from marinade; reserve marinade. Thread shrimp, zucchini, yellow squash and bell pepper alternately on each of six 15 inch metal skewers.

Cover and grill kabobs 5 to 6 inches from MEDIUM heat about 12 minutes, turning and brushing 2 or 3 times with marinade, until shrimp are pink and firm.

Discard any remaining marinade.

To serve, peel shrimp. Squeeze juice from lemon wedges over shrimp and vegetables.

Yield: 6 servings.

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