0 Shrimp and Fennel Kebabs with Italian Salsa Verde

Here are Recipe Shrimp and Fennel Kebabs with Italian Salsa Verde .
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Ingredients Shrimp and Fennel Kebabs with Italian Salsa Verde

• Salsa verde:
• 1/3 cup chopped parsley
• 1/3 cup chopped fresh basil
• 1 1/2 tablespoons finely chopped shallots
• 2 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon water
• 1 1/2 teaspoons capers, chopped
• 1/8 teaspoon kosher salt
• 1/8 teaspoon pepper 
• Kebabs:
• 4 teaspoons olive oil, divided 
• 28 large shrimp, peeled and deveined (about 1 1/2 pounds) 
• 1 large fennel bulb, cut into 12 wedges
• 1 large red onion, cut into 12 wedges
• 3/8 teaspoon kosher salt
• 1/8 teaspoon pepper 
• Cooking spray

Preparation Shrimp and Fennel Kebabs with Italian Salsa Verde

1. To prepare salsa verde, combine first 9 ingredients in a medium bowl, stirring with a whisk.
2. Preheat the grill to medium-high heat.
3. To prepare kebabs, combine 2 teaspoons oil and shrimp; toss to coat. Thread shrimp evenly onto 4 (12-inch) skewers. Thread 3 fennel wedges and 3 onion wedges alternately onto each of 4 (12-inch) skewers. Brush vegetables with remaining 2 teaspoons oil. Sprinkle shrimp and vegetables with 3/8 teaspoon salt and 1/8 teaspoon pepper.
4. Place skewers on a grill rack coated with cooking spray; grill shrimp 1 1/2 minutes on each side or until done. Grill vegetables 12 minutes or until tender, turning occasionally. Serve with salsa verde.

 source : myrecipes 

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