Spicy citrus grilled shrimp

3 servings

Ingredients

Quantity Ingredient
1½ pounds Unpeeled medium shrimp; or about sixteen per serving
2 tablespoons Chopped fresh cilantro
3 tablespoons Fresh orange juice
½ teaspoon Grated lime rind
½ teaspoon Grated lemon rind
2 tablespoons Fresh lime juice
2 tablespoons Fresh lemon juice
2 tablespoons Asian Five-Spice Vinegar; see recipe
1 tablespoon Olive oil
¼ teaspoon Freshly ground black pepper
8 skewers
Cooking spray

Directions

MARINADE

REST

1. Peel shrimp, leaving tails intact.

2. Combine cilantro and next 8 ingredients (cilantro through pepper) in a small bowl. Reserve l/4 cup marinade; set aside. Combine the remaining marinade and shrimp in a large zip-top plastic bag; seal and shake to coat.

Marinate in refrigerator 1 hour.

Thread 6 shrimp onto each of 8 (10-inch) skewers; discard marinade.

3. Prepare grill or broiler. Place kebabs on grill rack or broiler pan coated with cooking spray; cook 3 minutes on each side or until shrimp are done. Remove kebabs from grill or broiler; drizzle with reserved marinade.

Yield 3 servings (about 16 shrimp per serving).

[CALORIES 217 (25% cff); FAT 6g; PROTEIN 35g; CARB 4g; SODIUM 254mg] ASIAN 5-SPICE: rice wine vinegar with 5 spices plus ginger, lemon, seschuan peppercorn and cilantro.

~(Edited by Pat Hanneman 10/01/98)- Notes: Any of the flavored vinegars can be substituted for the Five-Spice vinegar. Recipe from "Cooking Class: The Good Stuff," recipes by Dave DiResta and Joanne Foran, authors of The Best 50 Flavored Oils and Vinegars.

Recipe by: Cooking Light Sep98

Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Oct 01, 1998, converted by MM_Buster v2.0l.

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