"Cooking shrimp and peppers on the grill doesn't take long, and the grill adds so much flavor. Shishito peppers are not usually hot, but occasionally one will surprise you!"

Original recipe yields 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (242.7 g)
Calories 269.7
Total Fat - 16.4 g
Saturated Fat - 2.3 g
Cholesterol - 214.4 mg
Sodium - 1656.4 mg
Total Carbohydrate - 6.2 g
Dietary Fiber - 1.9 g
Sugars - 1.1 g
Protein - 24.3 g
Calcium - 141.2 mg
Iron - 1.7 mg
Vitamin C - 34.1 mg
Thiamin - 0.1 mg

Step 1

Preheat the grill to medium high (about 450° F.

Step 2

Process parsley, cilantro, basil, and garlic in a food processor until finely chopped. Add lemon rind, juice, crushed red pepper, 3 tablespoons oil, and 1/4 teaspoon salt. Process until finely chopped and well combined.

Step 3

Toss together shrimp and 1/4 cup herb mixture. Thread shrimp onto 4 skewers (do not over crowd...if you have short skewers add more skewers). Thread the peppers onto 4 skewers. Drizzle skewers with the remaining 1 tablespoon of olive oil; sprinkle with black pepper and remaining 1/2 teaspoon of salt.

Step 4

Place the skewers on the grill coated with cooking spray; grill just until the shrimp are done and peppers are charred, about 2 to 3 minutes per side.