Ingredients

Salsa verde: 1/3 cup chopped parsley 1/3 cup chopped fresh basil 1 1/2 tablespoons finely chopped shallots 2 tablespoons extra-virgin olive oil 1 1/2 tablespoons fresh lemon juice 1 tablespoon water 1 1/2 teaspoons capers, chopped 1/8 teaspoon kosher salt 1/8 teaspoon pepper Kebabs:

4 teaspoons olive oil, divided 28 large shrimp, peeled and deveined (about 1 1/2 pounds) $

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1 large fennel bulb, cut into 12 wedges 1 large red onion, cut into 12 wedges 3/8 teaspoon kosher salt 1/8 teaspoon pepper Cooking spray

Preparation

  1. To prepare salsa verde, combine first 9 ingredients in a medium bowl, stirring with a whisk.
  2. Preheat the grill to medium-high heat.
  3. To prepare kebabs, combine 2 teaspoons oil and shrimp; toss to coat. Thread shrimp evenly onto 4 (12-inch) skewers. Thread 3 fennel wedges and 3 onion wedges alternately onto each of 4 (12-inch) skewers. Brush vegetables with remaining 2 teaspoons oil. Sprinkle shrimp and vegetables with 3/8 teaspoon salt and 1/8 teaspoon pepper.
  4. Place skewers on a grill rack coated with cooking spray; grill shrimp 1 1/2 minutes on each side or until done. Grill vegetables 12 minutes or until tender, turning occasionally. Serve with salsa verde.