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    You are in: Home / Recipes / Skewered Mustard-Beer Shrimp Recipe
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    Skewered Mustard-Beer Shrimp

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    • on September 03, 2006

      I liked this recipe although I needed to make a few adjustments. I don't have a traditional grill, but do have a Foreman family size grill that allows temps to be set on it. So I pre-heated the grill to 400 degrees. I didn't skewer the shrimp, but after mixing the ingredients I simply coated the shrimp well and placed them on the grill with tongs. Since the top closes, allowing both sides to cook at the same time - I left them for about 2-2 1/2 mins. Then I used about 1 pound of the large sea scallops, coated them the same way and placed them on the grill for about 3-3 1/2 mins. Both were served together on a bed of spanish rice, with a side salad of cucumbers and grape tomatos. Next time I use this recipe, I plan on using a little more beer, a little more spicy brown mustard, and will get the larger sized peeled / deveined shrimp (just for the convenience). The scallops were wonderful in this coating. BDavis - Hudson, FL

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    Nutritional Facts for Skewered Mustard-Beer Shrimp

    Serving Size: 1 (258 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 257.1
    Calories from Fat 40
    Total Fat 4.4 g
    Saturated Fat 0.7 g
    Cholesterol 345.0 mg
    Sodium 511.7 mg
    Total Carbohydrate 3.9 g
    Dietary Fiber 0.6 g
    Sugars 0.5 g
    Protein 46.8 g


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