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Chili-Lime Shrimp Kebabs

Yield 2 servings (serving size: 2 kebabs)

Ingredients

  • 20 large shrimp (about 12 ounces)
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon minced seeded jalapeño pepper
  • 2 tablespoons fresh lime juice
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 garlic clove, minced
  • 8 cherry tomatoes
  • Cooking spray
  • 2 cups cooked rice

Nutrition Information

  • calories 455
  • caloriesfromfat 12 %
  • fat 6.3 g
  • satfat 1 g
  • monofat 2.2 g
  • polyfat 1.6 g
  • protein 39.8 g
  • carbohydrate 57.8 g
  • fiber 2.7 g
  • cholesterol 259 mg
  • iron 7.1 mg
  • sodium 859 mg
  • calcium 140 mg

How to Make It

  1. Peel shrimp, leaving tails intact.

  2. Combine cilantro and next 8 ingredients (cilantro through garlic) in a bowl; stir well. Add shrimp and tomatoes, tossing to coat. Cover and marinate in refrigerator 1 hour; stir occasionally. Remove shrimp and tomatoes from bowl; reserve marinade.

  3. Thread shrimp and tomatoes alternately onto 4 (10-inch) skewers. Prepare grill or broiler. Place kebabs on grill rack or broiler pan coated with cooking spray; cook 3 minutes on each side or until done, basting occasionally with reserved marinade. Serve kebabs with rice.