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Key West Shrimp Kabobs

Yield 4 servings.

Ingredients

  • 1 1/2 pounds unpeeled large fresh shrimp
  • 1/2 cup low-fat coconut milk
  • 1/2 cup fresh lime juice
  • 1/2 cup unsweetened pineapple juice
  • 3 tablespoons brown sugar
  • 2 teaspoons Dijon mustard
  • 2 cloves garlic, minced
  • 1/3 cup nonfat mayonnaise
  • 1/4 teaspoon grated lime rind
  • 2 1/2 tablespoons fresh lime juice
  • 1 teaspoon brown sugar
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon pepper
  • 3/4 cup fresh cubed pineapple
  • 1 medium-size sweet red pepper, cut into 1-inch pieces
  • 1 medium-size green pepper, cut into 1-inch pieces
  • 8 pearl onions
  • Vegetable cooking spray
  • 4 cups cooked long-grain rice (cooked without salt or fat)

Nutrition Information

  • calories 401
  • caloriesfromfat 6 %
  • fat 2.7 g
  • satfat 1.1 g
  • monofat 0.2 g
  • polyfat 0.6 g
  • protein 22.8 g
  • carbohydrate 70.7 g
  • fiber 0.0 g
  • cholesterol 166 mg
  • iron 0.0 mg
  • sodium 515 mg
  • calcium 0.0 mg

How to Make It

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

  2. Combine coconut milk and next 5 ingredients. Pour 3/4 cup mixture over shrimp; set remaining mixture aside. Seal bag securely, and shake until shrimp are well coated. Marinate in refrigerator 3 hours, turning bag occasionally.

  3. Combine mayonnaise and next 5 ingredients in a small bowl; stir well. Cover and chill thoroughly.

  4. Remove shrimp from marinade; discard marinade. Thread shrimp, pineapple, peppers, and onion onto 4 (16-inch) skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place kabobs on rack; grill, uncovered, 4 minutes on each side or until shrimp turn pink, basting frequently with reserved coconut milk mixture. Serve kabobs over rice; top with mayonnaise mixture.

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