Margarita Grilled Shrimp
Shrimp and pineapple get a quick burst of flavor from limeade concentrate, jalapeño and garlic.
- 1/2 cup thawed, frozen limeade concentrate
- 1/4 cup snipped fresh cilantro
- 1 jalapeño pepper, seeded and finely chopped
- 2 garlic cloves, pressed
- 1/2 teaspoon salt
- 1 whole fresh pineapple, peeled and cut into 3/4-inch-thick slices
- 24 uncooked large shrimp, peeled and deveined (about 12 ounces)
Prepare grill for direct cooking over medium coals. In small bowl, combine limeade concentrate, cilantro, jalapeño pepper, garlic pressed with Garlic Press and salt. Cut pineapple into 3/4-inch-thick slices. Thread shrimp onto four 12-inch skewers.
Place pineapple slices on lightly greased grid of grill; brush with a portion of the limeade mixture using BBQ Basting Brush. Grill, covered, 10-12 minutes or until grill marks appear on both sides, turning once and brushing with limeade mixture. Remove pineapple from grill. Place skewers on grid of grill; grill 3-4 minutes or until shrimp are opaque, turning once and brushing with remaining limeade mixture.
To serve, cut pineapple slices into quarters and place on Simple Additions® Dinner Plates; serve with shrimp.
- 4 servings
Nutrients per serving:
Calories 210, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 65 mg, Carbohydrate 33 g, Protein 19 g, Sodium 810 mg, Fiber 2 g
U.S. Diabetic exchanges per serving:
1 starch, 1 fruit, 2 low-fat meat (2 carb)
Wear plastic gloves when working with jalapeño peppers. The juice from the peppers can create a burning sensation on the skin.
To peel a pineapple, slice off the crown and stem end. Stand the fruit upright and carefully slice off the peel from top to bottom. Remove “eyes,” if necessary, using the tip of the Paring Knife.