Grilled Shrimp with Lemon Vinaigrette Recipe

Grilled Shrimp with Lemon Vinaigrette Recipe photo by Taste of Home

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I keep my marinades heart-healthy by choosing monounsaturated oils such as olive oil, and use lower-calorie spice- or citrus-based marinades, sauces and rubs to add flavor. —Amber Massey, Fort Worth, Texas

This recipe is:

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Diabetic Friendly

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Grilled Shrimp with Lemon Vinaigrette Recipe

Prep: 10 min. + marinating Grill: 5 min.

Yield: 4 Servings

10 5 15

Ingredients

1/4 cup lemon juice
3 tablespoons coarsely chopped fresh parsley
1 tablespoon finely grated lemon peel
1 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/4 pounds uncooked large shrimp, peeled and deveined

Directions

In a large bowl, whisk the first eight ingredients; add shrimp.
Cover and refrigerate for 30 minutes.
Drain and discard marinade. Thread shrimp onto metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill shrimp, covered, over medium heat for 5-8 minutes or until shrimp turn pink, turning once. Yield: 4 servings.

Nutritional Facts 3 ounces cooked shrimp equals 140 calories, 4 g fat (1 g saturated fat), 172 mg cholesterol, 346 mg sodium, 2 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchange: 3 lean meat.

Originally published as Grilled Shrimp with Lemon Vinaigrette in Healthy Cooking June/July 2012, p38