Lemony Shrimp & Tomatoes

Name: Lemony Shrimp & Tomatoes
Ingredients: 1/3 cup lemon juice; 2 tablespoons olive oil; 2 garlic cloves, minced; 1/2 teaspoon grated lemon zest; 1 pound uncooked jumbo shrimp, peeled and deveined; 2/3 cup fresh arugula; 2 green onions, sliced; 1/4 cup plain yogurt; 2 teaspoons 2% milk; 1 teaspoon cider vinegar; 1 teaspoon Dijon mustard; 1/2 teaspoon sugar; 1/2 teaspoon salt, divided; 12 cherry tomatoes; 1/4 teaspoon pepper

15 ingredients

4 steps

Ingredients

1/3 cup lemon juice
2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon grated lemon zest
1 pound uncooked jumbo shrimp, peeled and deveined
2/3 cup fresh arugula
2 green onions, sliced
1/4 cup plain yogurt
2 teaspoons 2% milk
1 teaspoon cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt, divided
12 cherry tomatoes
1/4 teaspoon pepper

Directions

1

In a large bowl, whisk lemon juice, oil, garlic and lemon zest until blended. Add shrimp; toss to coat. Let stand 10 minutes.
2

Place arugula, green onions, yogurt, milk, vinegar, mustard, sugar and 1/4 teaspoon salt in a food processor; process until smooth.
3

On 4 metal or soaked wooden skewers, alternately thread shrimp and tomatoes. Sprinkle with pepper and remaining salt.
4

Grill, covered, over medium-high heat or broil 3-4 in. from heat 2-3 minutes on each side or until shrimp are no longer pink. Serve with sauce.