Ingredients
1/3 cup lemon juice2 tablespoons olive oil2 garlic cloves, minced1/2 teaspoon grated lemon zest1 pound uncooked jumbo shrimp, peeled and deveined2/3 cup fresh arugula2 green onions, sliced1/4 cup plain yogurt2 teaspoons 2% milk1 teaspoon cider vinegar1 teaspoon Dijon mustard1/2 teaspoon sugar1/2 teaspoon salt, divided12 cherry tomatoes1/4 teaspoon pepper
Preparation
In a large bowl, whisk lemon juice, oil, garlic and lemon zest until blended. Add shrimp; toss to coat. Let stand 10 minutes.
Place arugula, green onions, yogurt, milk, vinegar, mustard, sugar and 1/4 teaspoon salt in a food processor; process until smooth.
On 4 metal or soaked wooden skewers, alternately thread shrimp and tomatoes. Sprinkle with pepper and remaining salt.
Grill, covered, over medium-high heat or broil 3-4 in. from heat 2-3 minutes on each side or until shrimp are no longer pink. Serve with sauce.
