Grilled Shrimp with Cilantro Salsa Verde

Ingredients

1 cup fresh cilantro leaves and tender stems, coarsely chopped

¼ cup fresh flat-leaf parsley leaves, coarsely chopped

¼ cup lime juice

¼ cup olive oil

2 cloves garlic, halved

½ tsp. salt

4 tsp. black pepper

1 pint grape tomatoes, halved

1 15-oz. can no-salt-added white beans, rinsed and drained

1½ cups seeded and chopped cucumber

1 lb. fresh large shrimp in shells

Directions

For salsa, in a mini food processor, combine cilantro, parsley, lime juice, oil, garlic, ¼ tsp. of the salt, and the pepper. Cover and process until herbs are finely chopped. Remove ¼ cup of the herb mixture; set aside. Transfer the remaining mixture to a medium bowl. Stir in tomatoes, beans, and cucumber.

Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp: pat dry. Thread shrimp onto four 12-inch skewers, leaving ½ inch between shrimp. Sprinkle with the remaining ½ tsp. salt.

Grill shrimp skewers, covered, over medium-high heat 4 to 6 minutes or until shrimp are opaque, turning once. Serve shrimp skewers with salsa. Drizzle with the reserved herb mixture and, if desired, sprinkle with additional cilantro.

*TIP: If using wooden skewers, soak in water for 30 minutes.

BROILING DIRECTIONS 
Preheat broiler to high. Place shrimp skewers on a large baking sheet. Broil 3 to 4 inches from heat 6 to 8 minutes or until shrimp are opaque, rotating baking sheet and turning skewers once.

Nutritional Info

Nutrition per serving (1/4 of total recipe):

Calories: 330

Total Fat: 14.7 g

Saturated Fat: 2.1 g

Unsaturated Fat: 12.6 g

Cholesterol: 148 mg

Sodium: 897 mg

Carbohydrates: 18 g

Protein: 28 g

Potassium: 651 mg

Serving Size Information:

Number of Servings: 4

Serving Size: 1/4 of total recipe