Shrimp & Pepper Kebabs with Grilled Red Onion Slaw
Preheat grill to medium-high.Advertisement
Place parsley, scallions, feta, vinegar and 1/3 cup oil in a mini food processor; blend until mostly smooth. Set aside.
Thread 3 shrimp and 3 mini peppers on each of 8 bamboo skewers. Brush the kebabs and onion with the remaining 1 tablespoon oil. Grill the kebabs until the shrimp turn pink and are opaque in the center and the peppers are lightly charred, about 3 minutes per side. Grill the onion wedges until slightly softened and charred, 2 to 3 minutes per side. Remove from the grill.
Reserve 1/4 cup of the dressing. Combine slaw mix, pita chips and the remaining dressing in a large bowl. When the onion is cool enough to handle, thinly slice and toss with the slaw mixture.
Serve the slaw and kebabs with the reserved dressing.
Equipment: Eight 6-inch skewers
3 1/2 fat, 3 1/2 lean protein, 2 vegetable, 1/2 medium-fat protein, 1/2 starch