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Barbecued Shrimp

Yield 4 servings (serving size: 1 skewer)

Ingredients

  • 24 unpeeled jumbo shrimp (about 1 1/2 pounds)
  • Cooking spray
  • 1/4 cup chopped onion
  • 1/2 cup ketchup
  • 1 tablespoon dried rosemary
  • 1 tablespoon dry mustard
  • 1 tablespoon
  • 1 tablespoon white vinegar
  • 1/4 teaspoon garlic powder
  • Dash of hot sauce
  • 4 lemon wedges

Nutrition Information

  • calories 192
  • caloriesfromfat 0.0 %
  • fat 2.5 g
  • satfat 0.5 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 28.5 g
  • carbohydrate 13.3 g
  • fiber 1.1 g
  • cholesterol 252 mg
  • iron 0.0 mg
  • sodium 628 mg
  • calcium 0.0 mg

How to Make It

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

  2. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion; sauté 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 once.

  3. Prepare grill.

  4. Thread shrimp evenly onto 8-inch skewers, running skewers through necks and tails. Place skewers on grill rack coated with cooking spray, and grill, covered, 3 to 4 minutes on each side or until shrimp are done.

  5. Squeeze 1 lemon wedge over each skewer; serve immediately.

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