Cajun Grilled Shrimp
TAKES: 30 min. • MAKES: 6 servings
The kicked-up marinade makes for shrimp bursting with flavor. Serve over rice, and make sure to squeeze the charred lemons over the top. —Sharon Delaney-Chronis, South Milwaukee, WI 3 green onions, finely chopped 2 Tbsp. lemon juice
1 Tbsp. olive oil 3 garlic cloves, minced 2 tsp. paprika 1 tsp. salt 1/4 tsp. pepper 1/4 tsp. cayenne pepper 2 lbs. uncooked medium shrimp, peeled and deveined with tails on 4 medium lemons, each cut into 8 wedges
1. In a large resealable plastic bag, combine the first eight ingredients. Add shrimp; seal bag and turn to coat. Refrigerate for 15 minutes.
2. Drain the shrimp, discarding marinade. On each of 12 metal or soaked wooden skewers, thread shrimp and lemon wedges.
3. Grill, covered, over medium heat or broil 4 in. from the heat until the shrimp turn pink, turning once,
2 SKEWERS 168 cal., 5g fat (1g sat. fat), 184mg chol., 575mg sod., 7g carb. (1g sugars, 2g fiber), 25g pro.
Diabetic exchanges: 3 lean meat,
1/2 fruit, 1/2 fat.