Shrimp and scallion skewers with creamy grilled pepper sauce
Sweet red pepper(s)
1 medium, cored and quartered
Olive oil cooking spray
1 cup(s), fresh, leaves (loosely-packed)
Fat free mayonnaise
7 medium, chop 1 and slice the others into 6 pieces each
2 tsp, freshly grated
Fresh lemon juice
1 medium clove(s)
36 large, fresh, peeled
½ tsp, freshly ground
- Preheat grill or grill pan. Coat red pepper with cooking spray. Grill, turning as needed, until lightly charred and tender, about 10 to 15 minutes.
- To make sauce, place grilled pepper quarters, parsley, mayonnaise, 1 chopped scallion, lemon zest, lemon juice and garlic in a food processor. Pulse until mixture is blended and ingredients are finely chopped; set aside.
- Thread 3 pieces each of shrimp and sliced scallions onto each of 12 metal skewers. (Note: If you’re using wooden skewers, soak them in water for 30 minutes before use to prevent charring.) Lightly coat shrimp and scallions with cooking spray; sprinkle with salt and black pepper.
- Grill skewers, turning once, until shrimp are just cooked through, about 2 to 4 minutes. Yields 2 skewers and about 2 tablespoons of sauce per serving.