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Lime and Dill Chimichurri Shrimp
Chimichurri is a very popular condiment in Argentina and Uruguay and is most often used as a dipping sauce or a marinade for meats. My chimichurri shrimp version incorporates dill and lime, which give it a brighter flavor, making it ideal for spring and summer entertaining. —Bonnie Landy, Castro Valley, California
Ingredients
- 1/2 cup extra virgin olive oil
- 1/2 cup packed fresh parsley sprigs
- 1/4 cup snipped fresh dill
- 1/4 cup fresh cilantro leaves
- 3 tablespoons lime juice
- 3 garlic cloves, halved
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
- 1 medium red onion, cut into thick wedges
- 1 medium zucchini, cut into 1/2-inch pieces
- 1 medium yellow summer squash, cut into 1/2-inch pieces
- 8 cherry tomatoes
- Crusty bread
Directions
- 1. Place first 8 ingredients in a food processor; process until pureed. Reserve 6 tablespoons mixture for serving. Place remaining mixture in a bowl; toss with shrimp and vegetables. Let stand 15 minutes.
- 2. Alternately thread shrimp and vegetables onto 8 metal or soaked wooden skewers. Grill, covered, over medium heat (or broil 4 in. from heat) until shrimp turn pink, 3-4 minutes per side. Serve on bed of additional herbs, with crusty bread and reserved sauce.
Nutrition Facts
2 kabobs: 316 calories, 22g fat (3g saturated fat), 138mg cholesterol, 371mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 21g protein.
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