Directions

1. Brush cut sides of lemon with 2 teaspoons olive oil; place on cold barbecue, cut-side down. Heat barbecue to high. Cook lemons undisturbed 5-7 min. as grill preheats, or until grill marks appear. When lemon halves are cool enough to handle, juice to yield 1/3 cup juice.
2. Add lemon juice and remaining ingredients to blender container. Blend until smooth.
3. To use as a marinade, allow 1/2 cup mixture for every pound of poultry, seafood or vegetables.

Directions

Chicken Skewers

1. Combine marinade and 1-1/2-inch chunks of boneless, skinless chicken breasts in a resealable plastic bag. Refrigerate at least 6 hours or up to 12 hours to marinate. Thread meat onto skewers; discard marinade. If desired, alternate chicken with whole white or cremini mushrooms, red bell pepper wedges, or zucchini and yellow squash slices. Grill skewers on medium-high heat 7-8 min. or until chicken is done (165°F/74°C), turning once and brushing with additional reserved marinade.

Directions

Shrimp Skewers

1. Combine marinade and raw peeled & deveined jumbo shrimp (21/25 count) in bowl. Let stand 10-15 min. before threading tightly onto skewers; discard marinade. If desired, alternate shrimp with lemon wedges, whole multi-coloured mini sweet peppers, whole cherry tomatoes, or 1-1/2-inch green onion pieces. Grill skewers on medium-high heat 3-4 min. or until shrimp are pink, turning once and brushing with additional reserved marinade.

Directions

Vegetable Skewers

1. Thread any combination of fresh vegetables onto skewers. Grill skewers on medium-high heat 8-10 min. or until tender, turning often and brushing with marinade. In addition to any of the Tuscan vegetables mentioned above, try these suggestions: * Baby eggplant, cut into 1/2-inch cubes * Red or sweet onions, cut into 1/2-inch-thick chunks * Sweet corn, shucked, cut into 1-inch-thick rounds * Whole peeled shallots