Shrimp and Pepper Kebabs with Grilled Red Onion Slaw
4 (serving size is 2 kebabs & 1 1/2 cups slaw)
This fresh, heart healthy recipe is especially delicious on hot summer days.
Preheat grill to medium-high.
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.
½ cup chopped fresh parsley
⅓ cup chopped scallions
⅓ cup crumbled feta cheese
3 tablespoons red-wine vinegar
⅓ cup canola oil plus 1 tablespoon, divided
1 pound raw shrimp (21-25 count), peeled and deveined
24 mini bell peppers (15 ounces)
1 small red onion, cut into quarters
1 (10 ounce) package coleslaw mix (with carrots and red cabbage)
1 ½ cups pita chips, crushed