Fresh cilantro, parsley, and lime juice make a tangy green salsa that adds lively flavor to this easy grilled shrimp recipe.
Ingredients
1 cup fresh cilantro leaves and tender stems, coarsely chopped, plus more for garnish
¼ cup fresh flat-leaf parsley leaves, coarsely chopped
2 cloves garlic, halved
2 limes, juiced
4 tablespoons olive oil
½ teaspoon salt, divided
¼ teaspoon ground pepper
1 (15 ounce) can no-salt-added white beans, rinsed
1 pint grape tomatoes, halved
1 medium cucumber, seeded and chopped
1 pound large (21-25 count) shrimp, peeled and deveined
Directions
Preheat grill to medium-high. (No grill? See Tip.)
Combine cilantro, parsley, garlic, lime juice, oil, 1/4 tsp. salt, and pepper in a mini food processor. Process until the herbs are finely chopped. Reserve 1/4 cup of the salsa. Transfer the rest to a medium bowl and add beans, tomatoes, and cucumber; stir to combine.
Thread shrimp onto four 12-inch metal or bamboo skewers and sprinkle with the remaining 1/4 tsp. salt. Grill the shrimp, turning once, until they turn pink and opaque, 2 to 3 minutes per side. Serve the shrimp over the vegetable mixture, drizzled with the reserved salsa. Garnish with additional cilantro, if desired.
