Recipe Lemony Shrimp & Tomatoes


4 Sep 2020
Local time
2:40 PM
Chicago, IL - Midwest USA
A very pretty spring time dish.


Lemony Shrimp & Tomatoes


1/3 cup lemon juice
2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon grated lemon peel
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

1. In a large bowl, whisk lemon juice, oil, garlic and lemon peel 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 four 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.

Yield: 4 kabobs (1/2 cup sauce).
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