Lemony Scampi Kabobs



1 pound fresh or frozen large shrimp in shells
2 small zucchini, cut into 3/4-inch slices (2 cups)
1 large red sweet pepper, cut into 1-inch pieces (about 1-1/2 cups)
1 clove garlic, minced
2 tablespoons margarine or butter
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
1/4 teaspoon ground red pepper
1/8 teaspoon salt
Lemon wedges (optional)

1. Thaw shrimp, if frozen.
2. Peel shrimp leaving tails intact. Devein shrimp; rinse and pat dry. Set aside.
3. Cook zucchini in a small amount of lightly salted boiling water for 2 minutes; drain. On eight 12-inch skewers, alternately thread shrimp, zucchini, and red sweet pepper.
4. In a small saucepan cook garlic in margarine or butter. Stir in lemon peel, lemon juice, ground red pepper, and salt. Set aside. Grill kabobs directly over hot coals for 5 minutes. Brush kabobs with lemon mixture. Turn kabobs and brush again. Grill for 3 to 7 minutes more or until shrimp turn opaque. Serve with lemon wedges, if desired.

Yield: 4 Servings .