Shrimp and Fennel Kebabs with Italian Salsa Verde

Photo: Johnny Autry; Styling: Cindy Barr

Italian salsa verde tastes tangy-briny--totally different from the spicy Mexican salsa of the same name.

Yield: Serves 4 (serving size: 1 shrimp kebab, 1 vegetable kebab, and about 1 1/2 tablespoons salsa verde)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 40 Minutes
Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 320
  • Fat: 14.4g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 8.7g
  • Polyunsaturated fat: 2.4g
  • Protein: 36.1g
  • Carbohydrate: 11g
  • Fiber: 2.8g
  • Cholesterol: 259mg
  • Iron: 5.2mg
  • Sodium: 559mg
  • Calcium: 142mg

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

Preparation

  1. 1. To prepare salsa verde, combine first 9 ingredients in a medium bowl, stirring with a whisk.
  2. 2. Preheat the grill to medium-high heat.
  3. 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. 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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