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Cilantro-Basil Grilled Shrimp

 Cilantro-Basil Grilled Shrimp
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
4 ServingsPrep: 15 min. + marinating Grill: 5 min.


  • 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


  • In a large resealable plastic bag, combine the first eight
  • ingredients. Add the shrimp; seal bag and turn to coat. Refrigerate
  • for 30 minutes.
  • 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.
  • 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,

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Cilantro-Basil Grilled Shrimp (continued)

Nutritional Facts: 18 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.