Lime and Dill Chimichurri Shrimp

Prep Time: 25 min. + standing Grill: 10 min.

Makes: 4 servings

Nutrition Facts: 2 kabobs: 316 calories, 22g fat (3g saturated fat), 138mg cholesterol, 371mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 21g protein.

Ingredients:

1/2 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 tablespoons lime juice

3 garlic cloves, halved

1/2 teaspoon salt

1/4 teaspoon pepper

1 pound uncooked shrimp (26-30 per pound), peeled and deveined

1 medium red onion, cut into thick wedges

1 medium zucchini, cut into 1/2-inch pieces

1 medium yellow summer squash, cut into 1/2-inch pieces

8 cherry tomatoes

Crusty bread

Directions:

1. Place first 8 ingredients in a food processor; process until pureed. Reserve 6 tablespoons of mixture for serving. Place remaining mixture in a bowl; toss with shrimp and vegetables. Let stand for 15 minutes.
2. 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.