Grilled Lime-Teriyaki Shrimp
Light & Tasty
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“I make these seafood skewers often,” writes Karen Tyson from Clawson, Michigan. “We grill year-round. The side dishes may vary, but these shrimp are always a stellar main event!”
SERVINGS: 2
CATEGORY: Lower Fat
METHOD: Grill (gas or charcoal)
TIME: Prep: 10 min. + marinating Grill: 10 min.
Ingredients:
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- 2 tablespoons reduced-sodium teriyaki sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 6 drops hot pepper sauce
- 6 uncooked jumbo shrimp, peeled and deveined
Directions:
Combine the first seven ingredients in a large resealable plastic bag; add shrimp. Seal bag and turn to coat. Refrigerate for 1 hour, turning occasionally.
If grilling the shrimp, coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Thread shrimp onto two metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until shrimp turn pink. Yield: 2 servings.