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Green Shrimp

Green Shrimp Skewer

 

These make an ideal party appetizer– they may be made in advance, refrigerated, and brought to room temperature for serving. They may also be served as a main dish over rice or with pasta.

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Green Shrimp

 

1/2 cup cilantro

1/2 cup basil

1/2 cup parsley

1 tablespoon rice vinegar

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 small jalapeno pepper (or to taste)

3 tablespoons extra virgin olive oil, divided

24 peeled shrimp (about 1 pound)

24 cherry tomatoes

  1. Combine the cilantro, basil, parsley, vinegar, salt black pepper, jalapeno and 2 tablespoons of the oil in a blender and puree.
  2. Toss 1 tablespoon of the sauce with the shrimp. Heat the remaining 1 tablespoon of oil in a large nonstick skillet over high heat. Add the shrimp in a single layer and cook about 2 minutes per side, ort until shrimp just loses its translucency. Remove from the pan.
  3. Thread 1 tomato and one shrimp on each skewer. Pass the remaining sauce for dipping.

Makes 8 servings

Nutritional analysis per serving: 99 calories, 8 g protein, 3 g carbohydrates, 1 g fiber, 6 g fat, 1 g saturated fat, 506 mg sodium

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I make my living writing, teaching and speaking about food and travel. In the name of work, I (have to!) eat a lot, meet interesting people (many of whom, like me, are passionate about their work) and travel near and far to see where and how food is made, grown or raised. I am saved from a life of extreme obesity by the fact that I truly love to exercise, but I am always one forkful away from not being able to button my jeans. Mine is a sweet and savory life.

I share it with my husband and co-author, David Bonom. Check out our new book, Hero Dinners: Complete One-Pan Meals That Save the Day

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