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Grilled Ginger-Lime Shrimp

Yield 4 servings (serving size: 2 skewers)
Since the chopped garlic is part of the marinade, which adheres well to the shrimp, it has plenty of time to develop its potent nutritional compounds. Serve over rice.

Ingredients

  • 1/2 cup fresh cilantro leaves
  • 1/4 cup thinly sliced green onions
  • 2 tablespoons chopped peeled fresh ginger
  • 1 tablespoon fresh lime juice
  • 1 tablespoon canola oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon dark sesame oil
  • 4 garlic cloves, chopped
  • 1 jalapeño pepper, seeded and chopped
  • 1 1/2 pounds large shrimp, peeled and deveined (about 32 shrimp)
  • Cooking spray

Nutrition Information

  • calories 204
  • caloriesfromfat 22 %
  • fat 5 g
  • satfat 0.7 g
  • monofat 1.6 g
  • polyfat 1.8 g
  • protein 34.7 g
  • carbohydrate 2.9 g
  • fiber 0.3 g
  • cholesterol 259 mg
  • iron 4.2 mg
  • sodium 401 mg
  • calcium 95 mg

How to Make It

  1. Combine the first 9 ingredients in a food processor, and process until coarsely chopped.

  2. Combine cilantro mixture and shrimp in a large zip-top plastic bag; seal and shake well. Refrigerate 30 minutes.

  3. Prepare grill.

  4. Remove shrimp from bag; discard marinade. Thread 4 shrimp on each of 8 (8-inch) skewers. Place shrimp skewers on a grill rack coated with cooking spray; grill 5 minutes or until done, turning once.