Chimichurri Shrimp
INGREDIENTS
1 c arugula leaves
1/2 c fresh flat-leaf parsley leaves or Cilantro
2 T chopped shallots
2 T fresh lemon or lime juice
2 T extra-virgin olive oil
1/4 t crushed red pepper
1 garlic clove
1/2 t kosher salt, divided
Cooking spray
2 t canola oil
38 oz large raw shrimp, peeled and deveined
1/2 t black pepper
DIRECTIONS
Preheat grill to high.
Place first 7 ingredients and 1/4 teaspoon of the salt in the bowl of a mini food processor; process until smooth.
Coat grill rack with cooking spray. Combine oil and shrimp in a bowl; toss to coat. Thread 4 shrimp onto each of 6 skewers. Arrange skewers on grill rack; grill 2 minutes on each side or until done. Arrange shrimp on a platter; sprinkle with remaining 1/4 teaspoon salt and pepper. Drizzle with sauce.
Per serving: 1 Leanest, ½ Green, 2 Healthy Fats, 3 Condiments
(Skewer 6 cups of other veggies like mushrooms, summer squash/zucchini, sliced bell peppers and or cherry tomatoes and grill them at the same time to make this a complete Lean & Green meal!) I choose a bed of arugula with grilled mushrooms and peppers.
