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Grilled Shrimp with Lemon Vinaigrette Recipe

Grilled Shrimp with Lemon Vinaigrette Recipe

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
TOTAL TIME: Prep: 10 min. + marinating Grill: 5 min. YIELD:4 servings

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

  • 1. In a large bowl, whisk the first eight ingredients; add shrimp.
  • 2. Cover and refrigerate for 30 minutes.
  • 3. 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.

Wine Pairings

Light-Bodied White Wine

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