Serve these kabobs with rice and a salad. Peach shortcakes are perfect for dessert.
- Portion size 2 servings
- 1/2 lb shrimp
- 1/2 teaspoon grated lime rind
- 2 tablespoons lime juice
- 2 tablespoons chopped fresh coriander or parsley
- 1 tablespoon olive oil
- 1 tablespoon granulated sugar
- 1 garlic clove minced
- 1 teaspoon curry powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon coriander
- 1 zucchini
- 1 pepper
Peel and devein shrimp, leaving tail attached; set aside.
Marinade: In bowl, whisk together lime rind and juice, coriander, oil, sugar, garlic, curry, cumin, coriander, salt and pepper. Gently stir in shrimp, turning to coat well. Marinate at room temperature for 30 minutes.
Meanwhile, cut zucchini and red pepper into bite-size chunks.
Reserving marinade, thread shrimp lengthwise through top and tail end onto skewers, alternating with vegetables. Grill on greased grill over medium-high heat, turning once and basting with remaining marinade, for 8 to 10 minutes or until shrimp are bright pink.
Nutritional facts Per serving, about:
- Protein 20 g
- Calories 215.0
- Total fat 9 g
- Total carbohydrate 16 g