Lemony Shrimp & Tomatoes

• 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

1. In a large bowl, whisk lemon juice, oil, garlic and lemon zest until blended. Add shrimp; toss to coat. Let stand 10 minutes.
2. Place arugula, green onions, yogurt, milk, vinegar, mustard, sugar and 1/4 teaspoon salt in a food processor; process until smooth.
3. On 4 metal or soaked wooden skewers, alternately thread shrimp and tomatoes. Sprinkle with pepper and remaining salt.
4. 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.

lemon juice, olive oil, garlic, lemon zest, jumbo shrimp, fresh arugula, green onions, plain yogurt, milk, cider vinegar, mustard, sugar, salt, tomatoes, pepper

Taken from www.tasteofhome.com/recipes/lemony-shrimp-tomatoes/ (may not work)