• 5 Ratings

This anchovy-spiked dressing—which can be made in 10 minutes—goes well with grilled shrimp. It's a healthier version of the classic dressing and uses light mayonnaise and yogurt.




  • 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.

  • 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


5 Ratings
  • 5 star values: 1
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  • 2 star values: 1
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