Preparation:
Preparation time: 25mins
Cooking time: 20 mins
Serving: 4
Ingredients:
- 1/2 cup extra virgin olive oil
- 1/2 cup packed fresh parsley sprigs
- 1/4 cup snipped fresh dill
- 1/4 cup fresh cilantro leaves
- 3 tablespoons lime juice
- 3 garlic cloves, halved
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
- 1 medium red onion, cut into thick wedges
- 1 medium zucchini, cut into 1/2-inch pieces
- 1 medium yellow summer squash, cut into 1/2-inch pieces
- 8 cherry tomatoes
- Crusty bread
Instructions:
- Place first 8 ingredients in a food processor; process until pureed. Reserve 6 tablespoons mixture for serving. Place remaining mixture in a bowl; toss with shrimp and vegetables. Let stand 15 minutes.
- Alternately thread shrimp and vegetables onto 8 metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 3-4 minutes per side. Serve on bed of additional herbs with crusty bread and reserved sauce
