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Spicy Grilled Shrimp over Shaved Fennel Slaw

Yield 2 servings (serving size: 3/4 cup slaw and 3 shrimp)
The colorful slaw also makes a fresh, crunchy side to roasted poultry or pork.

Ingredients

  • Slaw:
  • 1 cup thinly sliced fennel bulb (about 1 small)
  • 1/2 cup thinly sliced red bell pepper
  • 1/4 cup vertically sliced red onion
  • 2 teaspoons coarse-grain Dijon mustard
  • 2 teaspoons extravirgin olive oil
  • 2 teaspoons fresh lime juice
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon sugar
  • Shrimp:
  • 6 peeled and deveined jumbo shrimp (about 3/4 pound)
  • 1 teaspoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 tablespoon thinly sliced fresh mint
  • 1 teaspoon grated lime rind

Nutrition Information

  • calories 143
  • caloriesfromfat 48 %
  • fat 7.7 g
  • satfat 1.1 g
  • monofat 5.5 g
  • polyfat 0.8 g
  • protein 7.2 g
  • carbohydrate 13.7 g
  • fiber 4.5 g
  • cholesterol 32 mg
  • iron 1.5 mg
  • sodium 508 mg
  • calcium 77 mg

How to Make It

  1. To prepare slaw, combine first 9 ingredients in a small bowl. Cover and chill up to 2 hours.

  2. To prepare shrimp, combine shrimp, 1 teaspoon oil, 1/8 teaspoon salt, and red pepper. Heat a grill pan over medium-high heat. Add shrimp to pan; cook for 2 minutes on each side or until done. Place shrimp in a small bowl. Add mint and rind; toss well. Serve warm shrimp over slaw.