Ingredients
1 lemon, for juice
4 cloves garlic, finely chopped
1/2 teaspoon saffron threads
2 tablespoons sherry vinegar
1/4 cup prediced yellow onions
1/2 cup water
12 frozen shrimp skewers, thawed
3 medium sweet potatoes (1 lb)
Olive oil cooking spray
3 limes, for juice
1/2 cup plain nonfat Greek yogurt
1/2 cup prediced tri-pepper mix (fresh diced green, red, and yellow bell peppers)
1/2 cup prediced trinity mix (fresh diced onion, celery, and green bell peppers)
1 teaspoon kosher salt
Steps
- Preheat grill on medium-high. Squeeze lemon for juice (2 tablespoons); chop garlic (2 teaspoons). Combine lemon juice, garlic, saffron, vinegar, and onions; bring to a boil. Add water to saffron mixture; set aside to cool. Place shrimp in 13- x 9-inch dish; pour saffron marinade over skewers, then cover and set aside 10 minutes, turning occasionally.
- Peel sweet potatoes and slice into 1/4-inch planks. Place in microwave-safe dish; cover and microwave on HIGH for 6–7 minutes or until slightly tender. Coat potatoes with spray; grill 2–3 minutes on each side until tender and grill-marked. Let stand 5 minutes to cool.
- Chop potatoes. Squeeze limes for juice (3 tablespoons). Combine yogurt, tri-peppers, trinity mix, lime juice, and salt; stir to blend. Add potatoes to yogurt mix; stir gently and chill until ready to serve.
- Grill skewers (reserve marinade) 1–2 minutes on each side and until shrimp are opaque. Place reserved marinade in saucepan; bring to a boil and cook 3 minutes. Transfer potato salad to platter; top with skewers and drizzle with marinade. Serve.
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