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A Mexican-style shrimp
kebab...
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4 lbs |
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large
shrimp, peeled, deveined and butterflied |
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1 cup |
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thawed
orange juice concentrate, undiluted |
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2 tsp |
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grated lime
rind |
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½ cup |
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fresh lime
juice |
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½ cup |
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honey |
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4 tsp |
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ground cumin |
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½ tsp |
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salt |
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6 cloves |
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garlic,
minced |
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4 fresh |
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jalapeños,
seeded and chopped |
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1 |
Combine all
ingredients in a large zip-toc plastic bag; seal and
marinate in refrigerator for 30 minutes. Remove shrimp
from bag; reserving marinade. Thread shrimp onto 12
skewers. |
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2 |
Prepare grill or
broiler. |
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3 |
Place skewers on
grill rack or broiler pan coated with cooking spray, and
cook 4 minutes on each side or until shrimp are done,
basting frequently with the marinade. |
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Servings: 6 |
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Yield: 2 kebabs per
serving |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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499.76 |
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Calories From Fat (11%) |
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53.57 |
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% Daily Value |
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Total Fat
5.73g |
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9% |
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Saturated Fat 1.03g |
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5% |
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Cholesterol
459.65mg |
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153% |
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Sodium
647.30mg |
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27% |
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Potassium
975.38mg |
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28% |
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Carbohydrates
48.09g |
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16% |
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Dietary Fiber 1.06g |
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4% |
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Sugar 41.62g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
47.03g |
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Protein
63.30g |
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127% |
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WW POINTS 10.3 |
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Cooking Tips |
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*You can substitute 3 pounds
of skinless, boneless chicken breast or pork tenderloin, cut
into 1-inch cubes, for the shrimp, if preferred. |
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Recipe Source |
| Cooking
Light |