Try out this delicious but healthy option for barbecues with friends! 

4 servings


8 bamboo skewers 

1  large zucchini 

1 pound of medium shrimp, peeled and deveined 

2 red bell peppers 


3 tablespoons fresh lemon juice 

4 tablespoons grape seed oil

1/4 cup Bragg apple cider vinegar

This dish goes great with a  mixed greens side salad! Feel free t get adventurous and add in other level 1 approved vegetables!


  • Soak bamboo skewers the night before, or at least 1 hour ahead so they won't burn on the grill. 

  • Preheat grill. 

  • Slice zucchini and red bell peppers and wash shrimp. 

  • Seasoning: Mix the 3 tablespoons grape seed oil, 1/4 cup Bragg apple cider vinegar, the 3 tablespoons fresh lemon juice and season with salt and pepper to taste. 

  • Mix zucchini, red bell peppers and shrimp with the seasoning. make sure to distribute seasoning evenly. 

  • Skewer shrimp and veggies. 

  • When grill is ready, place the skewers  onto it, turning, until cooked evenly and thoroughly. 

  • Eat-up and enjoy! 

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