large raw shrimp, peeled and deveined (leaving the tails intact)
6
metal skewers (or use *Bamboo Skewers)
NUTRITION INFO
Serving Size: 1 (70) g
Servings Per Recipe:
6
AMT. PER SERVING% DAILY VALUE
Calories: 118.7
Calories from Fat 87 g74 %
Total Fat 9.7 g14 %
Saturated Fat 1.4 g6 %
Cholesterol 42.6 mg
14 %
Sodium 236.2 mg
9 %
Total Carbohydrate
2.3 g
0 %
Dietary Fiber 0.7 g2 %
Sugars 0.9 g3 %
Protein 6 g
12 %
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DIRECTIONS
Mix all ingredients except shrimp in shallow glass dish; stir in shrimp. Cover and refrigerate for about 1 hour. Remove shrimp from marinade and reserve it.
Thread 4 shrimp on each of six metal skewers. (*If using bamboo skewers, remember to soak them in hot water for about 30 minutes, so won't burn.)
Grill over medium coals, turning once, until pink for about 2 to 3 mts. on each side. Do not overcooked.
Heat reserved marinade to boiling in a non-aluminium saucepan; reduce heat to low. Simmer uncovered until bell pepper is tender, about 5 minutes. Serve with shrimp.
NOTE: to broil the kabobs in the oven: set oven control to boil.
Place skewered shrimp on rack in broiler pan. Broil with tops about 4 inches from heat, turning once until pink, 2 to 3 minutes on each side.