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Barbecued Shrimp

Yield 4 servings (serving size: 1 kabob)
This recipe received our highest rating. We love its distinctive tangy-sweet flavor and how quick and easy it is to prepare.

Ingredients

  • 24 unpeeled jumbo fresh shrimp
  • Cooking spray
  • 1/4 cup diced onion
  • 1/2 cup reduced-calorie ketchup
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon dry mustard
  • 1 tablespoon brown sugar
  • 1 tablespoon white vinegar
  • 1/4 teaspoon garlic powder
  • Dash of hot sauce
  • 1 lemon, cut into 4 wedges

Nutrition Information

  • calories 151
  • caloriesfromfat 12 %
  • fat 2 g
  • satfat 0.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 24.3 g
  • carbohydrate 6.9 g
  • fiber 0.3 g
  • cholesterol 221 mg
  • iron 0.0 mg
  • sodium 263 mg
  • calcium 0.0 mg

How to Make It

  1. Peel shrimp, leaving tails intact. Devein shrimp, if desired. Place shrimp in a large heavy-duty zip-top plastic bag. Set aside.

  2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion; cook, stirring constantly, until tender. Stir in ketchup and next 6 ingredients; pour over shrimp. Seal bag; shake until shrimp is coated. Marinate in refrigerator 1 hour, turning bag occasionally.

  3. Soak 4 (8-inch) wooden skewers in water at least 30 minutes.

  4. Prepare grill.

  5. Thread 6 shrimp onto each skewer, running skewer through neck and tail. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place skewers on rack; grill, covered, 3 to 4 minutes on each side or until shrimp turn pink. Squeeze 1 lemon wedge over each skewer, and serve immediately.

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