Ww Spicy Shrimp Kebabs With Tomatillo Salsa |
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Prep Time: 25 Minutes Cook Time: 6 Minutes |
Ready In: 31 Minutes Servings: 4 |
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This is out of the Weight Watcher Take-Out-Tonight cookbook. It was marked in my cookbook as make again by DH. It has only 2 points. Cooking time does not include marinating time. Ingredients:
4 scallions, finely chopped |
1/4 cup fresh cilantro, chopped |
2 tablespoons fresh cilantro, chopped |
4 tablespoons fresh lime juice |
2 garlic cloves, minced |
1 tablespoon chipotle chile in adobo, chopped |
1 teaspoon olive oil |
1 tablespoon dried oregano |
1/2 teaspoon sugar |
1/2 teaspoon salt |
16 medium shrimp, peeled, deveined, and butterfiled |
1 yellow bell pepper, seeded and cut into 1-inch pieces |
1 large red onion, cut into 8 wedges |
1 medium fresh tomatillo, chopped (remove papery husk and rinse before chopping) |
1 cup cherry tomatoes, halved |
1/2 cup red onion, finely chopped |
Directions:
1. To marinate the shrimp and vegetables, combine the scallion, 1/4 cup of the cilantro, 2 tbls of the lime juice, garlic, chipotles, oil, oregano, sugar, and 1/4 tsp of the salt in a large zip-close plastic bag; add the shrimp, bell pepper, and onion wedges.
2. Squeeze out the air and seal the bag; turn to coat the shrimp and vegetables.
3. Refrigerate, turning the bag occasionally, about 20 minutes.
4. To make the salsa, combine the tomatillos, tomatoes, chopped onion, and the remaining 2 tbls cilantro, 2 tbls lime juice, and 1/4 tsp salt in a medium bowl; set aside.
5. Spray the grill or broiler rack with nonstick spray; prepare the grill or preheat the broiler.
6. Remove the shrimp and vegetables from the marinade; discard the marinade.
7. Thread the shrimp, bell pepper and onion onto 4 (12 inch) metal skewers, alternating the ingredients.
8. Grill or broil the kebabs 5 inches from the heat until the vegetables are tender and the shrimp is just opaque in the center, about 3 minutes on each side.
9. Serve with the salsa.
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