Shrimp & Fennel Kabobs with Italian Salsa Verde

By [e-mail]

Ingredients

• 1/3 C chopped parsley
• 1/3 C chopped basil
• 1 1/2 T finely chopped shallots
• 2 T olive oil
• 1 1/2 T lemon juice
• 1 T water
• 1 1/2 t chopped capers
• salt & pepper
• 4 t olive oil, divided
• 1 1/2 lb shrimp
• 1 large fennel bulb, cut into 12 wedges
• 1 large red onion, cut into 12 wedges
• Salt & pepper
• Cooking spray

Preparation

Step 1

To prepare salsa verde, combine first 9 ingredients in medium bowl, stirring with a whisk.
Preheat grill to med-hi
Combine 2 t olive oil & shrimp; toss to coat
Thread onto skewers. Thread fennel & onion wedges onto separate skewers & brush with remaining olive oil Sprinkle both shrimp & vegetables with salt & pepper.
PLace on grill coated with cooking spray. Grill vegetables 12 min. and shrimp 3 min.
Serve with salsa verde.

Cal 320