Grilled Shrimp with Lemon Juice and Tomatoes
Shrimp is considered to be one of the most commonly consumed types of shellfish. It is quite low in calories. It has an excellent source in protein and provides more than 20 different minerals and vitamins. Shrimp is a good source of omega-3 and omega-6 fatty acids which are beneficial to brain development.
Shrimps are often cooked by steamed or fried methods. I want to introduce how to grill shrimps with lemon juice and tomatoes.
1 pound uncooked jumbo shrimp
1/4 teaspoon pepper
1/2 teaspoon grated lemon zest
1/3 cup lemon juice
2/3 cup fresh arugula
1/4 cup plain yogurt
1/2 teaspoon sugar
1/2 teaspoon salt, divided
1 teaspoon cider vinegar
1 teaspoon Dijon mustard
2 teaspoons 2% milk
2 tablespoons olive oil
2 green onions
2 garlic cloves
12 cherry tomatoes
1.Peel the shrimps and devein. Wash and clean. Pat dry and set aside. Mince the garlic cloves and slice green onions.
2.Mix oil, minced garlic, lemon juice and lemon zest in a large bowl. Stir evenly. Add shrimps and toss to coat. Let aside and marinade for about 10 minutes.
3.Add green onions, milk, mustard, sugar, yogurt, arugula and 1/4 teaspoon salt in a food processor. Process until smooth.
4.Wooden or bamboo skewers should be soaked in water overnight. Or just use metal skewers. Thread shrimp and tomatoes alternately. Sprinkle with remaining salt and pepper.
5.Preheat the oven over medium-high heat at about 200 degrees. Place a non stick grill mat to prevent from sticking on the grate. Transfer shrimp skewers on the non stick grill mat and grill about 2-3 minutes until shrimps turn opaque and are no longer pink. Flip and grill the other side.
6.Serve with sauce.