1 tablespoon extra-virgin olive oil
1/2 teaspoon freshly grated lemon zest
2 tablespoons fresh lime juice
2 teaspoons chopped fresh thyme (or 2 teaspoons dried)
salt and freshly ground pepper
24 large shrimp (about 1 1/2 pounds), peeled and deveined
1 bunch basil (24 large leaves)
twenty-four 1″ piece of sun dried tomato, drained and blotted dry
Combine the oil, zest, lemon juice, thyme, salt, and pepper in a bowl. Add the shrimp and marinate for 15-20 minutes. Thread the marinated shrimp onto skewers, placing the basil leaf and a piece of sun-dried tomato between each.
Season with salt and pepper. Pre-heat the grill. Just before serving, grill the kebabs, basting with marinade, for 1 to 2 minutes per side, or until the shrimp are cooked.
207 calories per serving, 30 grams protein, 5 grams fat, 11 grams carbohydrates, 310 mg sodium, 261 mg cholesterol