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Cilantro-Basil Grilled Shrimp Recipe

Cilantro-Basil Grilled Shrimp Recipe

With plenty of cilantro and basil in my garden and a bottle of tequila in the pantry, I knew just what to do to these shrimp. I think the crushed red pepper really gave it an extra kick! —Tami Penunuri, Leauge City, Texas
TOTAL TIME: Prep: 15 min. + marinating Grill: 5 min. YIELD:4 servings

Ingredients

  • 3 tablespoons orange juice
  • 3 tablespoons olive oil
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons minced fresh basil
  • 2 tablespoons tequila
  • 3/4 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 1 pound uncooked large shrimp, peeled and deveined

Directions

  • 1. In a large resealable plastic bag, combine the first eight ingredients. Add the shrimp; seal bag and turn to coat. Refrigerate for 30 minutes.
  • 2. Drain and discard marinade. Thread shrimp onto four metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
  • 3. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink, turning once. Yield: 4 servings.

Nutritional Facts

3 ounces cooked shrimp equals 124 calories, 4 g fat (1 g saturated fat), 138 mg cholesterol, 245 mg sodium, 1 g carbohydrate, trace fiber, 18 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

Wine Pairings

Light-Bodied White Wine

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