Peel & Eat Barbecue Prawns

Name: Peel & Eat Barbecue Prawns
Yield: 4 servings
Ingredients: 2 tbsp (30 mL) Smoky Barbecue Rub; 2 tbsp (30 mL) olive oil; 1 tbsp (15 mL) Louisiana hot sauce; 2 garlic cloves, pressed; 16 uncooked shell-on shrimp (13-15 per pound), deveined (see Cook's Tip); 8 (12-in./30-cm) bamboo skewers, soaked (see Cook's Tip); 4 ears fresh corn, husks and silk removed, or 3 cups (750 mL) frozen corn kernels, thawed; ½ medium red bell pepper; 2 green onions with tops (about ½ cup/125 mL sliced); 3 tbsp (45 mL) prepared coleslaw dressing

Prep 20 min

Cook 10 min

Ready in 30 min

Keeping the shells on shrimp helps to keep them moist and heightens their flavor during grilling.

Ingredients

2 tbsp (30 mL) Smoky Barbecue Rub
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) Louisiana hot sauce
2 garlic cloves, pressed
16 uncooked shell-on shrimp (13-15 per pound), deveined (see Cook's Tip)
8 (12-in./30-cm) bamboo skewers, soaked (see Cook's Tip)

4 ears fresh corn, husks and silk removed, or 3 cups (750 mL) frozen corn kernels, thawed
½ medium red bell pepper
2 green onions with tops (about ½ cup/125 mL sliced)
3 tbsp (45 mL) prepared coleslaw dressing

Directions

Prepare grill for direct cooking over medium-high heat. For shrimp, combine rub, oil, hot sauce and garlic pressed with Garlic Press in a mixing bowl. Add shrimp; toss to coat and refrigerate until ready to grill.
For relish, cut off ends of ears of corn, creating a flat base. Stand upright on cutting board and remove kernels. Dice bell pepper and slice green onions. Combine corn, bell pepper, green onions and coleslaw dressing in a mixing bowl. Cover and refrigerate.
Brush the Large Grill Pan with oil. Place the shrimp in an even layer in the pan.
Place pan on the grill and cook, covered, for 5-6 minutes or until shells are blackened and shrimp are opaque throughout. Serve the shrimp with the relish.

Yield:

4 servings

Nutrients per serving:

Calories 290, Total Fat 13 g, Saturated Fat 1.5 g, Cholesterol 85 mg, Carbohydrate 22 g, Protein 26 g, Sodium 990 mg, Fiber 3 g

U.S. Diabetic exchanges per serving:

1 starch, 1 vegetable, 3 low-fat meat, 1/2 fat (1 carb)

Cook's Tips:

Double skewers keep the shrimp from spinning when you turn the kebabs on the grill. Soak skewers in water for at least 2 hours to prevent burning.

Most shrimp can be purchased deveined with shells still intact. You can also do this yourself. Using a small serrated knife, cut along the back of the shrimp and lift out the vein.

You can find bottled coleslaw dressing in the salad dressing aisle of your grocery store. You can make a homemade version by combining 3 tbsp (45 mL) mayonnaise, 1 tsp (5 mL) cider vinegar, 1 tsp (5 mL) sugar and 1/8 tsp (0.5 mL) salt.