{"id":16945,"date":"2019-05-21T09:05:42","date_gmt":"2019-05-21T13:05:42","guid":{"rendered":"https:\/\/www.andiemitchell.com\/?p=16945"},"modified":"2019-06-24T16:07:54","modified_gmt":"2019-06-24T20:07:54","slug":"mediterranean-grilled-shrimp-and-vegetables-recipe","status":"publish","type":"post","link":"https:\/\/www.andiemitchell.com\/mediterranean-grilled-shrimp-and-vegetables-recipe\/","title":{"rendered":"Mediterranean Grilled Shrimp and Vegetables (and the Perfect Summer Wine Pairing!)"},"content":{"rendered":"\n
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This post is sponsored by <\/em>Millesima USA<\/em><\/a>.<\/em>
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This Mediterranean grilled shrimp and vegetables is the quintessential summer meal (390 calories or 4 WW points). It\u2019s fresh and flavorful, with sunny lemon-herb shrimp, garlicky marinated chickpeas, and an array of tender grilled veggies. And what better wine to pair it with than the (un)official wine of summer: ros\u00e9!
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The Mediterranean marinade is clean, bright, and refreshing\u2014a mix of lemon zest and juice, olive oil, garlic, dried oregano, and fresh parsley. And to streamline the recipe, I use that marinade for the shrimp *and* the chickpeas. As for the veggies, rather than marinating them, which can make them soggy, I simply toss them with olive oil and season them with salt and pepper before grilling. They come off of the grill perfectly tender-crisp with a nice smoky char. My favorite mix consists of zucchini, summer squash, red onion, bell pepper, and asparagus, but feel free to use whichever seasonal veggies you like! I serve the shrimp, chickpeas, and grilled veggies on a platter topped with plenty of chopped fresh herbs (parsley is my go-to, but fresh mint or basil would fit right in), a drizzle of good balsamic vinegar, and crumbled feta cheese.<\/strong>
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The Perfect Wine to Pair with Grilled Seafood: Ros\u00e9<\/h2>\n\n\n\n

I love ros\u00e9 and am quick to choose it at a party or restaurant, but I don\u2019t know too much about choosing a bottle of ros\u00e9 myself, which is why buying wine online at Millesima USA<\/a> is so helpful. Millesima is a leading retailer of fine and rare wines, with an amazing selection of the highest quality wines, including the most sought-after French, Italian, and New World brands. The site makes it really easy to sort wines by color, country, region, varietal, rating, and price\u2014they even have a \u201cGreat Values\u201d filter with wines that have a 90+ point rating from Wine Spectator or Wine Advocate under $25, under $50, and under $100.<\/strong> Millesima is unique in that it also offers the opportunity to buy wine futures (en primeur) and has a very extensive selection of large format bottles.<\/p>\n\n\n\n

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After browsing a number of wines, I decided on two roses (Caves d’Esclans Whispering Angel 2018<\/a> and Chateau Gassier Esprit Gassier 2017<\/a>) and the super highly rated Foxglove 2016 Chardonnay<\/a>\u2014all for under $25 a bottle. Any of the three wines I chose would pair well with this grilled shrimp dish, but fruity, refreshing ros\u00e9 complements all of the clean Mediterranean flavors beautifully<\/strong>. The Esprit Gassier 2017 from Ch\u00e2teau Gassier is the prettiest shade of peach, with a round, juicy, citrusy finish. It\u2019s the perfect pairing for any grilled seafood so I expect I\u2019ll be buying it all summer long.<\/p>\n\n\n\n

Enjoy!<\/p>\n\n\n\n

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4.60<\/span> from 15<\/span> votes<\/div><\/div>\n<\/div>\n

Mediterranean Grilled Shrimp and Vegetables<\/h2>\n
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The quintessential summer dinner recipe! It\u2019s fresh and flavorful, with sunny lemon-herb marinated shrimp, garlicky marinated chickpeas, and tender grilled veggies. Pair it with the (un)official wine of summer: ros\u00e9!<\/span><\/div>\n
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Prep Time<\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 5 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Seafood<\/span><\/div>
Cuisine: <\/span>Mediterranean<\/span><\/div>
Keyword: <\/span>grilled shrimp, grilled vegetables, shrimp marinade, shrimp recipes<\/span><\/div><\/div>\n
Servings: <\/span>14<\/span> servings<\/span><\/span><\/div>\n
Calories: <\/span>390<\/span>kcal<\/span><\/span><\/div>\n
Author: <\/span>Andie Mitchell<\/a><\/span><\/div>\n\n\n

Ingredients<\/h3>

For the shrimp and chickpeas:<\/h4>
  • Zest and juice of 1 lemon<\/span> about 1 tablespoon zest and 3 tablespoons juice<\/span><\/li>
  • 3<\/span> garlic cloves<\/span> minced<\/span><\/li>
  • 1<\/span> tsp<\/span> dried oregano<\/span><\/li>
  • 1<\/span> tbsp<\/span> finely chopped fresh parsley<\/span> plus more for serving<\/span><\/li>
  • .5<\/span> tsp<\/span> salt<\/span><\/li>
  • .125<\/span> tsp<\/span> freshly ground black pepper<\/span><\/li>
  • 4<\/span> tbsp<\/span> olive oil<\/span><\/li>
  • 1.5<\/span> lbs<\/span> raw extra large (jumbo) shrimp<\/span> peeled and deveined (tails kept on)<\/span><\/li>
  • 15<\/span> oz<\/span> can chickpeas<\/span><\/li><\/ul><\/div>

    For the vegetables:<\/h4>
    • 1<\/span> red onion <\/span> peeled and cut into 1\/8ths<\/span><\/li>
    • 1<\/span> bell pepper (red or yellow),<\/span> stem and seeds removed, cut into thick strips<\/span><\/li>
    • 1<\/span> medium zucchini <\/span> ends removed, cut in half lengthwise and then chopped into 1\/2-inch thick crescents<\/span><\/li>
    • 1<\/span> summer squash,<\/span> ends removed, cut in half lengthwise and then chopped into 1\/2-inch thick crescents<\/span><\/li>
    • 8<\/span> asparagus spears,<\/span> tough ends trimmed <\/span><\/li>
    • 2<\/span> tbsp<\/span> olive oil<\/span><\/li>
    • .125<\/span> tsp<\/span> Salt and Freshly ground black pepper<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>
      • In a medium bowl, whisk the lemon zest, lemon juice, garlic, oregano, parsley, salt, and pepper. While whisking constantly, add the olive oil. <\/span><\/div><\/li>
      • Pour \u2154 of the mixture into a large resealable plastic bag, add the shrimp, press out as much air as you can and seal the bag. Turn the bag a few times to coat the shrimp. <\/span><\/div><\/li>
      • Refrigerate for at least 30 minutes and up to 2 hours. <\/span><\/div><\/li>
      • To the remaining \u2153 of the olive oil mixture, add the chickpeas. Stir to coat them, cover the bowl, and refrigerate until you\u2019re ready to eat.<\/span><\/div><\/li>
      • Heat your gas grill, covered, with all burners set to medium-high.Place the vegetables on large rimmed baking sheet and brush the vegetables (or toss them) with the olive oil. Season liberally with salt and pepper. <\/span><\/div><\/li>
      • Arrange all of the vegetables on the grill crosswise and grill, covered, turning the vegetables twice, until they\u2019re just tender with dark grill marks, 10 to 12 minutes. Return the veggies to the large baking sheet until you\u2019ve finished cooking.<\/span><\/div><\/li>
      • Remove the shrimp from the marinade, discard the rest of the liquid, and place them on the grill. Cook for 4-5 minutes per side, turning halfway, until they\u2019re pink and opaque throughout. Transfer the shrimp to a large platter with the veggies. <\/span><\/div><\/li>
      • Serve alongside the marinated chickpeas with crumbled feta, a sprinkling of fresh herbs, and a drizzle of good balsamic vinegar if desired.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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        Notes<\/h3>
        1 serving (1\/4 of full recipe): 4 WW Freestyle points<\/span>
        <\/div>\nServe with crumbled feta cheese and the (un)official wine of summer: ros\u00e9!<\/span><\/span><\/div><\/div>\n

        Nutrition<\/h3>
        Calories: <\/span>390<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>29<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>30<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>18<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>248<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>1569<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>8<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>7<\/span>g<\/span><\/span><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

        This post is sponsored by Millesima USA. This Mediterranean grilled shrimp and vegetables is the quintessential summer meal (390 calories …<\/p>\n","protected":false},"author":3,"featured_media":16950,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1124,1067],"tags":[164,352,1136,481,672],"class_list":["post-16945","post","type-post","status-publish","has-post-thumbnail","hentry","category-low-carb","category-seafood","tag-chickpeas","tag-grilling","tag-marinades","tag-mediterranean","tag-shrimp"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts\/16945","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/comments?post=16945"}],"version-history":[{"count":0,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts\/16945\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/media\/16950"}],"wp:attachment":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/media?parent=16945"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/categories?post=16945"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/tags?post=16945"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}