Tuesday, June 18 2013, 10:48 AM MDT
Grilled Shrimp with Mint Salsa Verde
As Aired On August 2, 2012
Recipe Courtesy Of The American Heart Association
1/2 tablespoon plus 1 teaspoon and 1/2 tablespoon fresh lemon juice, divided use
1 teaspoon and 1 tablespoon olive oil, divided use
1 medium garlic clove, minced
12 jumbo raw shrimp in shells (21 to 25 count), peeled, rinsed, and patted dry
2 medium green onions, chopped
3 tablespoons chopped fresh mint
1 tablespoon snipped fresh cilantro
1/2 tablespoon capers, drained
1/2 tablespoon minced fresh jalapeño, seeds and ribs discarded, or to taste
2 teaspoons fat-free plain yogurt
1 teaspoon water
1/8 teaspoon salt
1/8 teaspoon pepper
1.) In a small glass baking dish, whisk together 1/2 tablespoon plus 1 teaspoon lemon juice, 1 teaspoon oil, and garlic. Add the shrimp, turning to coat. Cover and refrigerate for 10 minutes, turning once.
2.) Meanwhile, in a mini food processor, process the green onions, mint, cilantro, capers, jalapeño, yogurt, water, salt, pepper, remaining 1/2 tablespoon lemon juice, and remaining 1 tablespoon oil for 30 seconds, or until smooth and creamy. Scrape the side once or twice during this process.
3.) Preheat a grill pan on medium-high heat. Lightly spray with cooking spray. Remove the shrimp from the marinade. Discard the marinade. Grill the shrimp for 2 to 3 minutes on each side, or until pink and cooked through. Serve with the salsa verde drizzled on top.
(Copyright 2012 Sinclair Broadcasting Group.)