Total Calories: 256
TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.
Place the scampi in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 30 minutes to 1 hour.
TO MAKE THE SALAD: In a medium sauté pan over medium-high heat, warm the olive oil. Add the onion and cook, stirring occasionally, until translucent, 4 to 5 minutes. Add the garlic and cook for 1 minute more, stirring occasionally. Add the tomatoes, zucchini, cucumber, and bell pepper. Stir to combine and cook until the vegetables are heated through, about 1 minute. Remove from the heat. Add the vinegar and dill. Season with salt and pepper. Give the mixture a final stir. Set aside at room temperature.
Remove the scampi from the bag and discard the marinade. Season with salt. Grill over Direct High heat until the scampi are just opaque in the center and firm to the touch, 3 to 5 minutes, turning once halfway through grilling time. Remove from the grill and serve warm with the salad.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
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