Set the finished skewers atop hot cooked rice tossed with chopped fresh cilantro. If using wooden skewers, soak them in water while you prepare the ingredients.
1 1/2 cups cherry tomatoes (about 12 ounces)
1 pound peeled, deveined large shrimp
1 medium red onion, cut into 1 1/2-inch pieces (about 1 cup)
1 medium green pepper, cut into 1 1/2-inch pieces (about 1 cup)
1/4 cup fresh lime juice, divided
1/4 teaspoon black pepper
1/8 teaspoon salt
1/2 cup mango chutney
1/4 cup chopped green onions
2 tablespoons low-sodium soy sauce
1/2 teaspoon bottled minced garlic
How to Make It
Thread tomatoes, shrimp, onion, and pepper alternately onto each of 8 skewers. Place skewers on a wire rack coated with cooking spray; place rack on a roasting pan. Drizzle with 2 tablespoons juice; sprinkle with black pepper and salt. Broil 4 minutes or until shrimp are done, turning once.
Combine remaining 2 tablespoons juice, chutney, and remaining ingredients in a small bowl, stirring well. Serve sauce with skewers.
One of the best recipes I have ever made - I left the shrimp and the veggies on different skewers as they had different cooking times, and you can choose veggies that suit you. Make 2 times the sauce as it is the best part. I will definately make this again and again!
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