Shrimp and Fennel Kebabs with Italian Salsa Verde

By nanarose

David Bonom, Cooking Light

JULY 2012

Ingredients

• Salsa verde:
• 1/3 cup chopped parsley
• 1/3 cup chopped fresh basil
• 1 1/2 tablespoons finely chopped shallots
• 2 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon water
• 1 1/2 teaspoons capers, chopped
• 1/8 teaspoon kosher salt
• 1/8 teaspoon pepper
• 4 teaspoons olive oil, divided
• 28 large shrimp, peeled and deveined (about 1 1/2 pounds)
• 1 large fennel bulb, cut into 12 wedges
• 1 large red onion, cut into 12 wedges
• 3/8 teaspoon kosher salt
• 1/8 teaspoon pepper
• Cooking spray

Preparation

Step 1

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

2. Preheat the grill to medium-high heat.

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.

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.