Deconstructed Shrimp Kabob

Deconstructed Shrimp Kabob

For Veggies:
2 small zucchini
6 small tomatoes
1 red bell pepper
1 cup sliced mushrooms
1 small onion
2 Tbs olive oil
1 tsp garlic salt
1/2 Tbs lemon juice
1/2 Tbs worcestershire sauce

For Shrimp:
1 large bag of extra large raw shrimp with peel and tail on
1/2 Tbs olive oil
1/2 tsp garlic salt
1/2 tsp pepper
1/2 tsp worcestershire sauce
1 lemon
Fresh Parsley

Chop all vegetables except tomatoes to desired chunkiness and set aside. In a large bowl mix olive oil, garlic salt, lemon juice and worcestershire sauce. Add all veggies and coat well with marinade. Bake in 13x9 pan at 400 degrees for 20-25 minutes stirring half way through.

While veggies cook wash, peel, take tails off shrimp and set aside. Cut tomatoes to desired chunkiness and set aside with shrimp. In large bowl mix olive oil, garlic salt, pepper and worcestershire sauce. Add shrimp and tomatoes and coat well with marinade.

Once veggies are cooked almost all the way through layer shrimp and tomatoes on top. Cook for an additional 10 minutes or until shrimp are pink but not dry.

Serve veggies and shrimp over cooked quinoa with sliced lemon and chopped fresh parsley.