Lemony Shrimp & Tomatoes
TOTAL TIME: Prep: 20 min. + marinating Grill: 5 min.
YIELD: 4 kabobs (1/2 cup sauce).
I created this recipe for my family because they love grilled shrimp. I love it because it's quick, delicious and good for us. —Lisa Speer, Palm Beach, Florida
Ingredients
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1/3 cup lemon juice
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2 tablespoons olive oil
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2 garlic cloves, minced
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1/2 teaspoon grated lemon zest
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1 pound uncooked jumbo shrimp, peeled and deveined
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2/3 cup fresh arugula
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2 green onions, sliced
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1/4 cup plain yogurt
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2 teaspoons 2% milk
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1 teaspoon cider vinegar
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1 teaspoon Dijon mustard
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1/2 teaspoon sugar
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1/2 teaspoon salt, divided
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12 cherry tomatoes
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1/4 teaspoon pepper
Directions
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1.
In a large bowl, whisk lemon juice, oil, garlic and lemon zest until blended. Add shrimp; toss to coat. Let stand 10 minutes.
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2.
Place arugula, green onions, yogurt, milk, vinegar, mustard, sugar and 1/4 teaspoon salt in a food processor; process until smooth.
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3.
On 4 metal or soaked wooden skewers, alternately thread shrimp and tomatoes. Sprinkle with pepper and remaining salt.
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4.
Grill, covered, over medium-high heat or broil 3-4 in. from heat 2-3 minutes on each side or until shrimp are no longer pink. Serve with sauce.
Nutrition Facts
1 kabob with 2 tablespoons sauce: 147 calories, 5g fat (1g saturated fat), 140mg cholesterol, 475mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.
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