GRILLED SHRIMP KEBABS

INGREDIENTS

/ cup lemon juice 12 / cup lime juice 12 3 pounds uncooked jumbo shrimp, peeled and deveined 24 cherry tomatoes

/ cup chili sauce 12 2 tsp canola oil 1 tsp red wine vinegar 3 medium ripe avocados,

peeled and sliced Minced fresh parsley, optional Prep Time: 25 minutes + marinating Grill Time: 10 minutes Yields: 12 servings

1. In a large resealable plastic bag, combine lemon and lime juices. Add shrimp, seal bag and turn to coat. Refrigerate for 30 minutes.

2. Drain shrimp, discarding marinade. On 12 metal or soaked wooden skewers, alternately thread shrimp and tomatoes. Moisten a paper towel with cooking oil and, using long-handled tongs, rub on grill rack to coat lightly. Grill kebabs, covered, over medium heat for 8-10 minutes or until shrimp turn pink, turning occasionally and basting frequently with chili sauce.

3. In a small bowl, combine oil and vinegar. Arrange avocados on a large platter and top with shrimp and tomatoes. If desired, sprinkle with parsley. Drizzle with oil mixture.

NUTRITIONAL INFORMATION Amount Per Serving: 177 calories, 8 g fat, 138 mg cholesterol, 293 mg sodium, 8 g carbohydrate, 3 g fibre, 19 g protein.