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Individual results may vary. ©2020 Interceuticals, Inc.Lime & Dill
Chimichurri Shrimp
Chimichurri is a popular condiment in
Argentina and Uruguay, and it is most often used as
a dipping sauce or a marinade for meats. My version
incorpor ates dill and lime to give it a brighter flavor.
—Bonnie Landy, Castro Valley, CAPrep: 25 min. + standing • Grill: 10 min.
Makes: 4 servings¹ 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 Tbsp. lime juice
3 garlic cloves, halved
¹ ₂ tsp. salt
¹ ₄ tsp. pepper
1 lb. uncooked shrimp (26-30 per lb.),
peeled and deveined
1 medium red onion,
cut into thick wedges
1 medium zucchini,
cut into ¹ ₂-in. pieces
1 medium yellow summer squash,
cut into ¹ ₂-in. pieces
8 cherry tomatoes
Crusty bread- Place the first 8 ingredients in a food processor;
process until pureed. Reserve 6 Tbsp. 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 a bed of
additional herbs with crusty bread and reserved sauce.
2 KABOBS 316 cal., 22g fat (3g sat. fat), 138mg chol.,
371mg sod., 10g carb. (4g sugars, 2g fiber), 21g pro.
HEART
HEALTHY