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Shrimp and Fennel Kebabs with Italian Salsa Verde

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 40 mins
Total time 40 mins
Yield Serves 4 (serving size: 1 shrimp kebab, 1 vegetable kebab, and about 1 1/2 tablespoons salsa verde)
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
  • Kebabs:
  • 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

Nutrition Information

  • calories 320
  • fat 14.4 g
  • satfat 2.1 g
  • monofat 8.7 g
  • polyfat 2.4 g
  • protein 36.1 g
  • carbohydrate 11 g
  • fiber 2.8 g
  • cholesterol 259 mg
  • iron 5.2 mg
  • sodium 559 mg
  • calcium 142 mg

How to Make It

  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.