- Lime & Dill Chimichurri Shrimp.jpg (44.55 KiB) Viewed 407 times
Preparation time: 25 minutes + standing time
Cooking time: 10 minutes (grill)
Serves: 8 (makes)
If served as two kabobs/kebabs/kababs per portion, provides 316 cals, 25g fat (of which 3g saturates), 4g sugar and 0.4g salt per portion.
Ingredients
- ½ cup extra virgin olive oil
- ½ cup packaged fresh parsley sprigs
- ¼ cup snipped fresh dill
- ¼ cup fresh cilantro leaves
- 3 tbsp lime juice
- 3 garlic cloves, halved
- ½ tsp salt
- ¼ tsp pepper
- 1lb (16oz) uncooked shrimps (approximately 26 - 30 shrimps per pound), peeled and deveined
- 1 medium red onion, cut into thick wedges
- 1 medium zucchini, cut into ½ inch pieces
- 1 medium yellow summer squash, cut into ½ inch pieces
- 8 cherry tomatoes
- Crusty bread
Method
1. Place first 8 ingredients in a food processor; process until pureed. Reserve 6 tbsp 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 4in from heat) until shrimp turn pink, 3 - 4 minutes per side. Serve on bed of additional herbs, with crusty bread and reserved sauce.
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