Recipe by Cooking Light September 1998

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Yield:
6 servings (serving size: 5 ounces shrimp)
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Ingredients

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Directions

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  • To prepare grilled shrimp, peel shrimp, leaving tails intact. Starting at tail end, butterfly each shrimp, cutting to, but not through, backside of shrimp. Combine shrimp, wine, 1 tablespoon oil, garlic, and thinly sliced peppers in a large zip-top plastic bag. Seal and marinate in refrigerator 3 hours, turning bag occasionally.

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  • To prepare piri-piri sauce, combine vinegar, 1/4 cup oil, salt, and chopped peppers; stir well with a whisk.

  • Prepare grill.

  • Remove shrimp from bag; reserve marinade. Thread shrimp onto each of 6 (12-inch) skewers. Place skewers on grill rack coated with cooking spray. Grill 7 minutes on each side or until done; turn and baste frequently with reserved marinade.

  • Remove shrimp from skewers; toss with 1/4 cup piri-piri sauce.

  • Note: Store remaining piri-piri sauce in an airtight container in refrigerator. Bring to room temperature before using.

Nutrition Facts

205 calories; calories from fat 30%; fat 6.9g; saturated fat 1.1g; mono fat 3.6g; poly fat 1.3g; protein 29.2g; carbohydrates 3.3g; fiber 0.2g; cholesterol 215mg; iron 3.7mg; sodium 261mg; calcium 82mg.
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