Photo: Johnny Autry; Styling: Cindy Barr
Hands-on Time
40 Mins
Total Time
40 Mins
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.

How to Make It

Step 1

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

Step 2

Preheat the grill to medium-high heat.

Step 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.

Step 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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