Spicy Grilled Shrimp Kebabs with Avocado and Papaya Salad

Spicy Grilled Shrimp Kebabs with Avocado and Papaya Salad Recipe
Oxmoor House
We loved the way the spicy kick from the shrimp mellowed with each bite of sweet papaya and cool, creamy avocado—so much, in fact, that we gave this dish our highest rating. To cut down on prep time, we recommend using metal skewers. If you prefer to use wooden ones, be sure to soak them in water 30 minutes before grilling.

Yield:

4 servings (serving size: 2 skewers and about 2/3 cup salad)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 4 Minutes

Nutritional Information

Calories 353
Caloriesfromfat 52 %
Fat 20 g
Satfat 3.3 g
Monofat 12.4 g
Polyfat 3.1 g
Protein 29.3 g
Carbohydrate 16.3 g
Fiber 5.7 g
Cholesterol 252 mg
Iron 5.1 mg
Sodium 592 mg
Calcium 72 mg

Ingredients

24 jumbo shrimp, peeled and deveined with tails intact (about 1 1/2 pounds)
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
Cooking spray
Lime wedges (optional)

Preparation

1. Prepare grill or grill pan.

2. Thread 3 shrimp onto each of 8 skewers. Brush with olive oil; sprinkle evenly with salt and red pepper. Place kebabs on grill rack or grill pan coated with cooking spray; grill over medium-high heat 2 minutes on each side or until shrimp are done. Keep warm.

3. Serve kebabs with Avocado and Papaya Salad. Garnish with lime wedges, if desired.

Cooking Light Fresh Food Fast,

Oxmoor House

April 2009
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