Ca­jun Grilled Shrimp

TAKES: 30 min. • MAKES: 6 serv­ings

Simple & Delicious - - ON THE MENU -

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,

6-8 min­utes.

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.

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