Lemon-Rosemary Marinade

2 tablespoons honey

1 teaspoon grated lemon peel

1/4 cup lemon juice

1 teaspoon chopped fresh or 1/2 teaspoon dried rosemary leaves, crumbled

Lemon Shrimp

1 pound uncooked fresh or frozen large shrimp in shells

2 medium zucchini, cut into 1-inch slices

2 medium yellow summer squash, cut into 1-inch slices

1 small bell pepper, cut into 1-inch wedges

1 small lemon, cut into wedges

1. In shallow glass or plastic dish or resealable food-storage plastic bag, mix all Lemon-Rosemary Marinade ingredients. Add shrimp, zucchini, yellow squash and bell pepper to marinade; stir to coat. Cover dish or seal bag and refrigerate 15 to 30 minutes, stirring occasionally. Heat coals or gas grill for direct heat.

2. Remove shrimp and vegetables from marinade; discard marinade. Place shrimp and vegetables in grill basket.

3. Cover and grill shrimp and vegetables 4 to 5 inches from medium heat 12 to 14 minutes or until shrimp are pink and firm and vegetables are tender. To serve, peel shrimp. Serve with lemon wedges.

 Recipe from http://www.bettycrocker.com

1. In