Ingredients
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4 scallions, finely chopped
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1/4 cup fresh cilantro, chopped
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2 tablespoons fresh cilantro, chopped
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4 tablespoons fresh lime juice
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2 garlic cloves, minced
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1 tablespoon chipotle chile in adobo, chopped
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1 teaspoon olive oil
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1 tablespoon dried oregano
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1/2 teaspoon sugar
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1/2 teaspoon salt
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16 medium shrimp, peeled, deveined, and butterfiled
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1 yellow bell pepper, seeded and cut into 1-inch pieces
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1 large red onion, cut into 8 wedges
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1 cup cherry tomatoes, halved
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1/2 cup red onion, finely chopped
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1 medium fresh tomatillo, chopped (remove papery husk and rinse before chopping)
Instructions
- To marinate the shrimp and vegetables, combine the scallion, 1/4 cup of the cilantro, 2 tbls of the lime juice, garlic, chipotles, oil, oregano, sugar, and 1/4 tsp of the salt in a large zip-close plastic bag; add the shrimp, bell pepper, and onion wedges.
- Squeeze out the air and seal the bag; turn to coat the shrimp and vegetables.
- Refrigerate, turning the bag occasionally, about 20 minutes.
- To make the salsa, combine the tomatillos, tomatoes, chopped onion, and the remaining 2 tbls cilantro, 2 tbls lime juice, and 1/4 tsp salt in a medium bowl; set aside.
- Spray the grill or broiler rack with nonstick spray; prepare the grill or preheat the broiler.
- Remove the shrimp and vegetables from the marinade; discard the marinade.
- Thread the shrimp, bell pepper and onion onto 4 (12 inch) metal skewers, alternating the ingredients.
- Grill or broil the kebabs 5 inches from the heat until the vegetables are tender and the shrimp is just opaque in the center, about 3 minutes on each side.
- Serve with the salsa.