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TAKES: 30 min. MAKES: 4 serv­ings

Country - - CONTENTS - MELISSA RO­DRIGUEZ VAN NUYS, CAL­I­FOR­NIA

Taste the siz­zle of sum­mer with these recipes for grilling.

1/3 cup chopped fresh cilantro 11/2 tsp. grated lime zest

1/3 cup lime juice

1 jalapeno pep­per, seeded and minced

2 Tbsp. olive oil

3 gar­lic cloves, minced

1/4 tsp. salt

1/4 tsp. ground cumin

1/4 tsp. pep­per

1 pound un­cooked shrimp (16-20 per pound), peeled and de­veined

Lime slices

DI­REC­TIONS

1. Mix the first nine in­gre­di­ents; toss with shrimp. Let stand for about 15 min­utes.

2. Thread the shrimp and lime slices onto four metal or soaked wooden skew­ers.

3. Grill, cov­ered, over medium heat un­til shrimp turn pink, 2-4 min­utes per side.

1 kabob: 167 calo­ries, 8g fat (1g sat. fat), 138mg choles­terol, 284mg sod., 4g carb. (1g sug­ars, 0 fiber), 19g pro­tein. Di­a­betic Ex­changes: 3 lean meat, 11/2 fat.

CILANTRO LIME SHRIMP

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