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Easy entertaining...
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1/3 cup |
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extra-virgin
olive oil |
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¼ cup |
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freshly
squeezed lime juice |
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2 cloves |
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garlic,
crushed |
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2 Tbs |
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chopped
fresh cilantro |
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2 Tbs |
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worcestershire sauce |
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1 tsp |
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Tabasco
sauce |
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salt and
pepper to taste |
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24 large |
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shrimp,
shell-on |
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lime wedges
for garnish |
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1 |
Mix together olive
oil, lime juice and seasonings in a medium-sized bowl. |
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2 |
Split the shrimp up
the back with a sharp knife to allow the marinade to
penetrate. Leave the shell on, but remove the vein if it
looks gross. |
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3 |
Add the raw shrimp
to the marinade and refrigerate, covered, for about 2 to
3 hours. |
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4 |
Remove from the
marinade and grill over hot coals for 4 to 5 minute,
until done. The shrimp may also be broiled. This takes
about 8 minutes. |
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5 |
Serve on a platter
with lime wedges. Peel and eat! |
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Servings: 4 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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152.79 |
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Calories From Fat (67%) |
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102.65 |
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% Daily Value |
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Total Fat
11.57g |
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18% |
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Saturated Fat 1.59g |
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8% |
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Cholesterol
63.84mg |
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21% |
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Sodium
145.28mg |
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6% |
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Potassium
175.56mg |
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5% |
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Carbohydrates
3.64g |
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1% |
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Dietary Fiber 0.17g |
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1% |
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Sugar 0.27g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
3.47g |
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Protein
8.90g |
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18% |
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WW Points 4.0 |
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Recipe Source |
| The
Black Dog Summer on the Vineyard Cookbook |
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