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Lemony Shrimp & Tomatoes

Total Time

Prep: 20 min. + marinating Grill: 5 min.

Makes

4 kabobs (1/2 cup sauce)

I created this recipe for my family because they love grilled shrimp. I love it because it's quick, delicious and good for us. —Lisa Speer, Palm Beach, Florida
Lemony Shrimp & Tomatoes Recipe photo by Taste of Home

Ingredients

  • 1/3 cup lemon juice
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon grated lemon zest
  • 1 pound uncooked jumbo shrimp, peeled and deveined
  • 2/3 cup fresh arugula
  • 2 green onions, sliced
  • 1/4 cup plain yogurt
  • 2 teaspoons 2% milk
  • 1 teaspoon cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt, divided
  • 12 cherry tomatoes
  • 1/4 teaspoon pepper

Directions

  1. In a large bowl, whisk lemon juice, oil, garlic and lemon zest until blended. Add shrimp; toss to coat. Let stand 10 minutes.
  2. Place arugula, green onions, yogurt, milk, vinegar, mustard, sugar and 1/4 teaspoon salt in a food processor; process until smooth.
  3. On 4 metal or soaked wooden skewers, alternately thread shrimp and tomatoes. Sprinkle with pepper and remaining salt.
  4. Grill, covered, over medium-high heat or broil 3-4 in. from heat 2-3 minutes on each side or until shrimp are no longer pink. Serve with sauce.

Nutrition Facts

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

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