Directions:
- To prepare salsa verde, combine first 9 ingredients in a medium bowl, stirring with a whisk.
- Preheat the grill to medium-high heat.
- To prepare kebabs, combine 2 teaspoons oil and shrimp; toss to coat. Thread shrimp evenly onto 4 (12-inch) skewers. Thread 3 fennel wedges and 3 onion wedges alternately onto each of 4 (12-inch) skewers. Brush vegetables with remaining 2 teaspoons oil. Sprinkle shrimp and vegetables with 3/8 teaspoon salt and 1/8 teaspoon pepper.
- Place skewers on a grill rack coated with cooking spray; grill shrimp 1 1/2 minutes on each side or until done. Grill vegetables 12 minutes or until tender, turning occasionally. Serve with salsa verde.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2675.77 Kcal (11203 kJ) | ||
| Calories from fat | 1594.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 177.19g | 273% | |
|---|---|---|---|
| Cholesterol | 394.55mg | 132% | |
| Sodium | 9117.57mg | 380% | |
| Potassium | 1962.24mg | 42% | |
| Total Carbs | 226.52g | 76% | |
| Sugars | 8.09g | 32% | |
| Dietary Fiber | 18.3g | 73% | |
| Protein | 59.69g | 119% | |
| Vitamin C | 76.6mg | 128% | |
| Iron | 10.9mg | 60% | |
| Calcium | 400.5mg | 40% | |
| Amount Per 100 g | |||
| Calories | 223.05 Kcal (934 kJ) | ||
| Calories from fat | 132.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.77g | 273% | |
|---|---|---|---|
| Cholesterol | 32.89mg | 132% | |
| Sodium | 760.02mg | 380% | |
| Potassium | 163.57mg | 42% | |
| Total Carbs | 18.88g | 76% | |
| Sugars | 0.67g | 32% | |
| Dietary Fiber | 1.53g | 73% | |
| Protein | 4.98g | 119% | |
| Vitamin C | 6.4mg | 128% | |
| Iron | 0.9mg | 60% | |
| Calcium | 33.4mg | 40% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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