1 KABOB 167 cal., 8g fat (1g sat. fat), 138mg chol., 284mg sod., 4g carb. (1g sugars, 0 fiber), 19g pro. TAKES 30 min. SERVES 4
Ingredients 1/3 cup chopped fresh cilantro 11⁄2 tsp. grated lime zest 1/3 cup lime juice 1 jalapeno pepper, seeded and minced 2 Tbsp. olive oil 3 garlic cloves, minced 1⁄4 tsp.salt 1⁄4 tsp. ground cumin 1⁄4 tsp. pepper 1 lb. uncooked shrimp (16-20 per lb.), peeled and deveined Lime wedges
- Mix the first 9 ingredients; toss with shrimp. Let stand 15 minutes.
- Slide the Grill Plate into Shelf Position 6. Turn the Function Dial to Grill, set the temperature to 350° and set the timer to 20 minutes. Let the grill preheat for 10 minutes.
- Thread shrimp and lime wedges onto 4 metal or soaked wooden skewers. When the grill has preheated, place shrimp on the Grill Plate. Grill until shrimp turn pink, 2-4 minutes per side.
Eric’s Tip: If you prefer to not mess with peeling and deveining fresh shrimp, pick up a bag of the frozen variety. It’s cheaper, and frozen shrimp will keep for at least 3 months.