LEMONY SHRIMP & TOMATOES

LEMONY SHRIMP & TOMATOES

LEMONY SHRIMP & TOMATOES

⅓ cup lemon juice
2 tbsp olive oil
2 garlic cloves, minced
½ tsp grated lemon zest
1 lb uncooked jumbo shrimp, peeled and deveined
⅔ cup fresh arugula
2 green onions, sliced
¼ cup plain yogurt
2 tsp 2% milk
1 tsp cider vinegar
1 tsp Dijon mustard
½ tsp sugar
½ tsp salt, divided
12 cherry tomatoes
¼ tsp pepper

In a large bowl, whisk lemon juice, oil, garlic and lemon zest until blended. Add shrimp; toss to coat. Let stand 10 min.

Place arugula, green onions, yogurt, milk, vinegar, mustard, sugar and ¼ tsp salt in a food processor; process until smooth.

On 4 metal or soaked wooden skewers, alternately thread shrimp and tomatoes. Sprinkle with pepper and remaining salt.

Grill, covered, over medium-high heat or broil 3-4 in. from heat 2-3 min on each side or until shrimp are no longer pink. Serve with sauce.

Nutrition Facts
1 kabob with 2 tbsp sauce: 147 cal, 5g fat (1g saturated fat), 140mg cholesterol, 475mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, ½ starch, ½ fat.
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