A tiny dollop of yogurt gives a pleasant, unexpected creaminess to the piquant salsa that is drizzled over grilled shrimp in this attractive entrée.
Ingredients
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1/2 tablespoon plus 1 teaspoon and 1/2 tablespoon fresh lemon juice, divided use
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1 teaspoon and 1 tablespoon olive oil, divided use
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1 medium garlic clove (minced)
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12 jumbo raw shrimp in shells (21 to 25 count), peeled, rinsed, and patted dry
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2 medium green onions (chopped)
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3 tablespoons chopped, fresh mint
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1 tablespoon snipped, fresh cilantro
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1/2 tablespoon drained capers
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1/2 tablespoon minced fresh jalapeño, seeds and ribs discarded, or to taste
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2 teaspoons fat-free, plain yogurt
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1 teaspoon water
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1/8 teaspoon salt
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1/8 teaspoon pepper
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Cooking spray
Directions
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In a small glass baking dish, whisk together 1/2 tablespoon plus 1 teaspoon lemon juice, 1 teaspoon oil, and garlic. Add the shrimp, turning to coat. Cover and refrigerate for 10 minutes, turning once.
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Meanwhile, in a mini food processor, process the green onions, mint, cilantro, capers, jalapeño, yogurt, water, salt, pepper, remaining 1/2 tablespoon lemon juice, and remaining 1 tablespoon oil for 30 seconds, or until smooth and creamy. Scrape the side once or twice during this process.
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Preheat a grill pan on medium-high heat. Lightly spray with cooking spray. Remove the shrimp from the marinade. Discard the marinade. Grill the shrimp for 2 to 3 minutes on each side, or until pink and cooked through. Serve with the salsa verde drizzled on top.
