Ww Spicy Shrimp Kebabs With Tomatillo Salsa

This is out of the Weight Watcher "Take-Out-Tonight" cookbook. It was marked in my cookbook as make again by DH. It has only 2 points. Cooking time does not include marinating time.

• Ready In: 31 mins
• Serves: 4
• Yields: 4 kebabs

Ingredients

• 4  scallions, finely chopped
• 1⁄4 cup fresh cilantro, chopped
• 2  tablespoons fresh cilantro, chopped
• 4  tablespoons fresh lime juice
• 2  garlic cloves, minced
• 1  tablespoon chipotle chile in adobo, chopped
• 1  teaspoon olive oil
• 1  tablespoon dried oregano
• 1⁄2 teaspoon sugar
• 1⁄2 teaspoon salt
• 16  medium shrimp, peeled, deveined, and butterfiled
• 1  yellow bell pepper, seeded and cut into 1-inch pieces
• 1  large red onion, cut into 8 wedges
• 1  medium  fresh  tomatillo, chopped (remove papery husk and rinse before chopping)
• 1  cup cherry tomatoes, halved
• 1⁄2 cup red onion, finely chopped

Directions

1. To marinate the shrimp and vegetables, combine the scallion, 1/4 cup of the cilantro, 2 tbls of the lime juice, garlic, chipotles, oil, oregano, sugar, and 1/4 tsp of the salt in a large zip-close plastic bag; add the shrimp, bell pepper, and onion wedges.
2. Squeeze out the air and seal the bag; turn to coat the shrimp and vegetables.
3. Refrigerate, turning the bag occasionally, about 20 minutes.
4. To make the salsa, combine the tomatillos, tomatoes, chopped onion, and the remaining 2 tbls cilantro, 2 tbls lime juice, and 1/4 tsp salt in a medium bowl; set aside.
5. Spray the grill or broiler rack with nonstick spray; prepare the grill or preheat the broiler.
6. Remove the shrimp and vegetables from the marinade; discard the marinade.
7. Thread the shrimp, bell pepper and onion onto 4 (12 inch) metal skewers, alternating the ingredients.
8. Grill or broil the kebabs 5 inches from the heat until the vegetables are tender and the shrimp is just opaque in the center, about 3 minutes on each side.
9. Serve with the salsa.