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Grilled Jumbo Shrimp Recipe

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At your next barbecue, skip the burgers and toss these zippy marinated shrimp on the grill. Grace Yaskovic, a field editor from Lake Hiawatha, New Jersey, dresses up their great grilled flavor with a hint of orange and dashes of ginger and red pepper.

This recipe is:

Quick

Diabetic Friendly

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Grilled Jumbo Shrimp Recipe

Prep: 15 min. + marinating Grill: 10 min.

Yield: 2 Servings

15 6 21

Ingredients

2 tablespoons soy sauce
1 tablespoon orange juice
1 tablespoon olive oil
1/2 teaspoon sugar
1 garlic clove, minced
Dash crushed red pepper flakes
Dash ground ginger
2/3 pound jumbo shrimp, peeled and deveined
12 cherry tomatoes
Hot cooked rice

Directions

In a small bowl, combine first seven ingredients. Cover and refrigerate 2 tablespoons for basting. Pour remaining marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for at least 1 hour.
Drain and discard marinade. Alternately thread shrimp and tomatoes onto metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Grill kabobs, uncovered, over medium heat or broil 4 in. from the heat for 6 minutes or until shrimp turn pink, turning and basting occasionally with reserved marinade. Serve with rice if desired. Yield: 2 servings.

Nutritional Analysis: One serving (prepared with reduced-sodium soy sauce; calculated without rice) equals 262 calories, 10 g fat (1 g saturated fat), 230 mg cholesterol, 838 mg sodium, 10 g carbohydrate, 1 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.

Originally published as Grilled Jumbo Shrimp in Taste of Home August/September 2004, p13

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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