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Ww Spicy Shrimp Kebabs With Tomatillo Salsa

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“This is out of the Weight Watcher "Take-Out-Tonight" cookbook. It was marked in my cookbook as make again by DH. It has only 2 points. Cooking time does not include marinating time.”
READY IN:
31mins
SERVES:
4
YIELD:
4 kebabs
UNITS:
Metric

Ingredients Nutrition

Directions

  1. To marinate the shrimp and vegetables, combine the scallion, 1/4 cup of the cilantro, 2 tbls of the lime juice, garlic, chipotles, oil, oregano, sugar, and 1/4 tsp of the salt in a large zip-close plastic bag; add the shrimp, bell pepper, and onion wedges.
  2. Squeeze out the air and seal the bag; turn to coat the shrimp and vegetables.
  3. Refrigerate, turning the bag occasionally, about 20 minutes.
  4. To make the salsa, combine the tomatillos, tomatoes, chopped onion, and the remaining 2 tbls cilantro, 2 tbls lime juice, and 1/4 tsp salt in a medium bowl; set aside.
  5. Spray the grill or broiler rack with nonstick spray; prepare the grill or preheat the broiler.
  6. Remove the shrimp and vegetables from the marinade; discard the marinade.
  7. Thread the shrimp, bell pepper and onion onto 4 (12 inch) metal skewers, alternating the ingredients.
  8. Grill or broil the kebabs 5 inches from the heat until the vegetables are tender and the shrimp is just opaque in the center, about 3 minutes on each side.
  9. Serve with the salsa.

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