4th of July Feast - Grilled Lemon Bay Shrimp Skewers

This year we decided to do things differently. We were tired of the same old hamburgers and hot dogs. My dad's rib recipe is always a favorite but we've had it way too much this year already. So we decided to go coastal. This menu ended up being delicious and satisfying but best of all it didn't leave you with that "I don't want to move" over-ate feeling. After this meal we were ready to walk around the park taking in the warm evening and fantastic fireworks.

• Grilled Lemon Bay Shrimp Skewers
  
• Grilled Summer Squash with Green Sauce
• Grilled Garlic Bread
• Mixed Berry Cobbler with Vanilla Ice Cream

Grilled Lemon-Bay Shrimp

(Recipe from Cooking Light) The simplicity of this dish belies its incredible taste. Bay leaves and lemon wedges infuse peppered shrimp with woodsy and citrus flavors. If your grocery doesn't carry fresh bay leaves, substitute good-quality dried bay leaves (such as Spice Island) soaked overnight in water. Leave the tails on the shrimp for a prettier presentation.

2 tablespoons fresh lemon juice

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon crushed red pepper

1/2 teaspoon freshly ground black pepper

2 garlic cloves, minced

32 large shrimp, peeled and deveined (about 1 1/2 pounds)

32 fresh bay leaves

4 large lemons, each cut into 8 wedges

Cooking spray

1. Prepare grill.
2. Combine first 6 ingredients in a large bowl. Add shrimp; toss to coat. Cover and marinate in refrigerator 10 minutes.
3. Place bay leaves and lemon wedges in a large bowl. Coat with cooking spray; toss to coat.
4. Thread 4 lemon wedges, 4 shrimp, and 4 bay leaves alternately onto each of 8 (10-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 2 minutes on each side or until shrimp are done.