Food & Cooking Recipes Appetizers Finger Food Recipes Shrimp Skewers with Chopped-Zucchini Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 27, 2022 Print Rate It Share Share Tweet Pin Email Photo: Chris Simpson Prep Time: 35 mins Total Time: 35 mins Servings: 4 Nothing says summer like a grilled weeknight dinner and this Greek-inspired meal comes together fast. Serve the shrimp kewers with this quick salad of grilled chopped zucchini, onion, and feta over couscous. All that's needed is lemon and olive oil to bring it all together. Ingredients 1 pound peeled and deveined large shrimp 2 medium zucchini (1 pound), halved lengthwise 1 red onion, cut into scant ½-inch rings 1 teaspoon grated lemon zest and the lemon, halved, plus wedges for serving ½ cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 3 ounces feta, crumbled (¾ cup) 3 cups cooked couscous (from 1 cup dried) 1 cup packed fresh herbs, such as dill and parsley, chopped Directions Heat grill to medium-high. Thread shrimp onto metal skewers, with tails facing same direction. Brush shrimp, zucchini, onion, and halved lemon with 3 tablespoons oil; season with salt and pepper. Grill, flipping once, until vegetables are softened in spots, shrimp are cooked through, and lemon is lightly charred, 6 to 8 minutes for vegetables, about 3 minutes for shrimp and lemon. Transfer vegetables to a cutting board, shrimp to a plate. Squeeze a grilled lemon half over shrimp. Roughly chop onion and zucchini; toss with lemon zest, 2 tablespoons oil, and feta. Season with salt and pepper. Toss couscous with remaining 3 tablespoons oil, juice from other grilled lemon half, and herbs; season with salt and pepper. Serve shrimp over couscous with zucchini salad, a drizzle of oil, and lemon wedges. Rate it Print