Grilled Jumbo Shrimp
Serves
2
Prep time:
0:45
Grilling time:
0:10
Total time:
2:00

Ingredients

Directions

1.

PREPARE shrimp; COVER with ice; set ASIDE in refrigerator.

2.

In a small bowl, COMBINE soy sauce, orange juice, olive oil, sugar, garlic, red pepper and ginger.

3.

RESERVE 2 tablespoons of marinade for basting (cover and store in refrigerator).

4.

POUR remaining marinade into a resealable container (such as Rubbermaid), REMOVE shrimp from ice; ADD to marinade; SEAL container; SHAKE to coat shrimp; REFRIGERATE for at least 1 hour.

5.

DRAIN marinade from shrimp (discard used marinade).

6.

Alternately thread shrimp and tomatoes onto skewers, using two skewers per serving.

7.

GRILL kabobs over medium-high heat until shrimp turn pink, about 3 minutes per side; BASTE occasionally with reserved marinade.

8.

NOTE: minutes before starting next step, begin rice cooking according to recipe.

From Taste of Home magazine, Aug/Sep '04, pg 13
Entered by Tom King via MasterCook
Nutrition

Per Serving (excluding unknown items): 448 Calories; 10g Fat (20.8% calories from fat); 37g Protein; 50g Carbohydrate; 2g Dietary Fiber; 230mg Cholesterol; 1268mg Sodium. Exchanges: 2 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.