Grilled Shrimp Skewers Recipe
- 1/2 cup canola oil
- 1/4 cup minced fresh parsley
- 3 tablespoons chili sauce
- 2 tablespoons cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves, minced
- 1 teaspoon coarsely ground pepper
- 1/2 teaspoon salt
- 3/4 pound uncooked large shrimp, peeled and deveined
- 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. Drain and discard marinade.
- 2. On two metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat for 4-5 minutes on each side or until shrimp turn pink, turning once. Yield: 2 servings.
1 skewer equals 308 calories, 20 g fat (2 g saturated fat), 252 mg cholesterol, 628 mg sodium, 4 g carbohydrate, trace fiber, 27 g protein.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.