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Lightened Green Goddess Dressing with Grilled Shrimp

This anchovy-spiked dressing goes well with grilled shrimp.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2007

Ingredients

  • 1/2 cup packed parsley leaves
  • 1 to 2 anchovy fillets
  • 1 scallion, coarsely chopped
  • 1/2 small garlic clove
  • 1/4 cup light mayonnaise
  • 1/4 cup plain low-fat yogurt
  • 1 tablespoon white-wine vinegar
  • Coarse salt and ground pepper
  • 1 pound large shrimp
  • Oil, for grates

Directions

  1. For the sauce, in a food processor, pulse parsley, anchovies, scallion, and garlic until scallion and parsley are finely chopped. Add mayonnaise, yogurt, and vinegar; pulse until combined. Season with salt and pepper.

  2. For the shrimp, heat the grill to medium high; lightly oil grates. Peel and devein shrimp. Thread shrimp horizontally onto five 12-inch-long skewers. Grill, turning skewers over once, until shrimp are opaque throughout, 4 to 6 minutes. Remove from skewers, and if desired, serve over watercress with lemon wedges

Cook's Notes

If storing, cover and refrigerate up to 5 days.

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