Grilled Shrimp and Lemon Kebabs

• 24 medium shrimp, shells on, deveined
• 2 lemons, cut into small wedges
• 3 yellow squash or 3 zucchini, ends trimmed
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 4 sprigs fresh basil
• 16 bamboo skewers, soaked in water for 30 minutes

1. Heat a broiler on high.
2. Place the shrimp and lemon wedges on 8 skewers, alternating them.
3. Halve the squash or zucchini lengthwise, then cut them into 1-inch-thick slices.
4. Divide the squash among the remaining 8 skewers.
5. (If you don't have skewers, place the individual ingredients on a baking sheet.)
6. Place the skewers on a foil-lined baking sheet.
7. Brush the kebabs with the oil and season with the salt.
8. Broil, turning once, until the shrimp are cooked through, 3 to 4 minutes total.
9. Transfer the shrimp-and-lemon skewers to a platter.
10. Continue to broil the squash until tender, 3 to 4 minutes more.
11. Serve the shrimp and squash with the basil, torn into pieces if desired.

shrimp, lemons, zucchini, olive oil, kosher salt, basil, bamboo skewers

Taken from www.food.com/recipe/grilled-shrimp-and-lemon-kebabs-253636 (may not work)