Shrimp Skewers with Parsley Oil
- cal. (kcal) 116
- Makes: 12 servings
- Prep: 10 mins
- Cook: 3 mins
- Carb Grams Per Serving: 1
bunch flat-leaf parsley, including leaves and stems
garlic clove, peeled
Pinch freshly ground black pepper
plus 2 tablespoons canola oil
pinches salt plus more to taste
medium shrimp, peeled and deveined, tails removed
Pinch cayenne pepper
- Put the parsley, garlic and black pepper in a blender; add 1/3 cup of the canola oil and 1 pinch of the salt and puree until completely smooth. Transfer parsley oil to a small bowl and reserve.
- In a medium bowl, toss together the shrimp, remaining canola oil and cayenne pepper and 1 pinch of the salt; store in the refrigerator until ready to cook.
- Heat a medium skillet over medium-high heat; add the shrimp and the canola oil mixture. Cook, tossing frequently, until shrimp is just pink, about 2 to 3 minutes. Season with salt. Skewer 2 to 3 shrimps onto each of 12 small skewers and drizzle with reserved parsley oil. Serve at room temperature with the remaining dressing.
Nutrition InformationServings Per Recipe: 12
PER SERVING: 116 cal., 9 g total fat (1 g sat. fat), 1 g carb. 8 g pro.