Ingredients
1/2 cup extra virgin olive oil1/2 cup packed fresh parsley sprigs1/4 cup snipped fresh dill1/4 cup fresh cilantro leaves3 tablespoons lime juice3 garlic cloves, halved1/2 teaspoon salt1/4 teaspoon pepper1 pound uncooked shrimp (26-30 per pound), peeled and deveined1 medium red onion, cut into thick wedges1 medium zucchini, cut into 1/2-inch pieces1 medium yellow summer squash, cut into 1/2-inch pieces8 cherry tomatoesCrusty bread
Preparation
Place first 8 ingredients in a food processor; process until pureed. Reserve 6 tablespoons mixture for serving. Place remaining mixture in a bowl; toss with shrimp and vegetables. Let stand 15 minutes.
Alternately thread shrimp and vegetables onto 8 metal or soaked wooden skewers. Grill, covered, over medium heat (or broil 4 in. from heat) until shrimp turn pink, 3-4 minutes per side. Serve on bed of additional herbs, with crusty bread and reserved sauce.
