Lemony Shrimp & Tomatoes
I created this recipe for my family because they love grilled shrimp. I love it because it's quick, delicious and good for us. —Lisa Speer, Palm Beach, Florida
Ingredients
- 1/3 cup lemon juice
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon grated lemon zest
- 1 pound uncooked jumbo shrimp, peeled and deveined
- 2/3 cup fresh arugula
- 2 green onions, sliced
- 1/4 cup plain yogurt
- 2 teaspoons 2% milk
- 1 teaspoon cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sugar
- 1/2 teaspoon salt, divided
- 12 cherry tomatoes
- 1/4 teaspoon pepper
Reviews
We live near the ocean here in Pensacola and always looking for new ways with shrimp. the marinade is just wonderful.
Any recipe with shrimp will grab my attention... so of course, I had to make this one. No grill, so I did it under the broiler, prepared exactly as written, and we loved it. Did not make the dipping sauce; served it with rice on the side. As a volunteer field editor, I am delighted to recommend this recipe.
I substituted small sweet peppers for the tomatoes, and omitted the dipping sauce for lack of time, but at least I made the shrimp part as written. The marinade was simple and lemony, and my kids loved it.