Shrimp and Fennel Kebabs with Italian Salsa Verde |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Italian salsa verde tastes tangy-briny-totally different from the spicy Mexican salsa of the same name. Ingredients:
salsa verde |
1/3 cup chopped parsley |
1/3 cup chopped fresh basil |
1 1/2 tablespoons finely chopped shallots |
2 tablespoons extra-virgin olive oil |
1 1/2 tablespoons fresh lemon juice |
1 tablespoon water |
1 1/2 teaspoons capers, chopped |
1/8 teaspoon kosher salt |
1/8 teaspoon pepper |
4 teaspoons olive oil, divided |
28 large shrimp, peeled and deveined (about 1 1/2 pounds) |
1 large fennel bulb, cut into 12 wedges |
1 large red onion, cut into 12 wedges |
3/8 teaspoon kosher salt |
1/8 teaspoon pepper |
cooking spray |
Directions:
1. To prepare salsa verde, combine first 9 ingredients in a medium bowl, stirring with a whisk.
2. Preheat the grill to medium-high heat.
3. 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.
4. 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.
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