1/4 cup chopped fresh parsley
2 chopped scallions
2 tablespoons feta cheese, mashed
1 teaspoon honey
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon red-wine vinegar
3 tablespoons olive oil
10 large raw shrimp, peeled and deveined
1 bell pepper, cut into 8 pieces
Half a red onion, cut into quarters
½ of a 10-ounce package coleslaw mix (with carrots and red cabbage)
½ cup pita thins broken into small pieces
4 to 6-inch skewers
Preheat an outdoor grill broiler or stovetop grill to medium-high.
Combine the parsley, scallions, feta, honey sal, pepper, t.vinegar, and oil in a mixing bowl and blend. Set aside.
Thread 5 shrimp and 4pepper pieces on each of two skewers. Place the red onion quarters on another skewer. Brush them with some of the dressing.
Grill the kabobs until the shrimp turn pink and the peppers are lightly charred, about 3 minutes per side. Grill the onion wedges until slightly softened and charred, 2 to 3 minutes per side. Remove from the grill.
Combine the slaw mix and the pita chips with the dressing. Place on a serving pl; atter and serve the kabobs over the salad.