Ww Spicy Shrimp Kebabs With Tomatillo Salsa

• 4 scallions, finely chopped
• 14 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
• 12 teaspoon sugar
• 12 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
• 12 cup red onion, finely chopped

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.

scallions, fresh cilantro, fresh cilantro, lime juice, garlic, chipotle chile, olive oil, oregano, sugar, salt, shrimp, yellow bell pepper, red onion, fresh tomatillo, cherry tomatoes, red onion

Taken from www.food.com/recipe/ww-spicy-shrimp-kebabs-with-tomatillo-salsa-261543 (may not work)