Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

David Bonom
Recipe by Cooking Light July 2012

Gallery

Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
40 mins
total:
40 mins
Yield:
Serves 4 (serving size: 1 shrimp kebab, 1 vegetable kebab, and about 1 1/2 tablespoons salsa verde)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare salsa verde, combine first 9 ingredients in a medium bowl, stirring with a whisk.

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  • 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

320 calories; fat 14.4g; saturated fat 2.1g; mono fat 8.7g; poly fat 2.4g; protein 36.1g; carbohydrates 11g; fiber 2.8g; cholesterol 259mg; iron 5.2mg; sodium 559mg; calcium 142mg.
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