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