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Pollo alla Firènze
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Hot Shrimp with Cool Salsa
Yield: Makes 4 servings
When the weather is sultry, try these quickly grilled shrimp to get you out of the heat fast. Cool-as-a-cucumber salsa makes a refreshing accompaniment.
Ingredients:
1/4
cup salsa
4
tablespoons fresh lime juice, divided
1
teaspoon honey
1
clove garlic, minced
2
to 4 drops hot pepper sauce
1
pound large shrimp, peeled and deveined, with tails intact
1
cup finely diced honeydew melon
1/2
cup finely diced unpeeled cucumber
2
tablespoons minced parsley
1
green onion, finely chopped
1-1/2
teaspoons sugar
1
teaspoon olive oil
1/4
teaspoon salt
Preparation:
1.
To make marinade, combine salsa, 2 tablespoons lime juice, honey, garlic and hot pepper sauce in small bowl. Thread shrimp onto skewers. Brush shrimp with marinade; set aside.
2.
To make salsa, combine remaining 2 tablespoons lime juice, melon, cucumber, parsley, onion, sugar, oil and salt in medium bowl; mix well.
3.
Grill shrimp over medium coals 4 to 5 minutes or until shrimp are opaque, turning once. Serve with salsa.
Nutritional Information:
| Serving Size: about 3 to 4 large shrimp with about 1/4 cup plus 1 tablespoon salsa | |
| Sodium | 398 mg |
| Protein | 19 g |
| Fiber | 1 g |
| Carbohydrate | 8 g |
| Cholesterol | 175 mg |
| Saturated Fat | <1 g |
| Total Fat | 2 g |
| Calories from Fat | 15 % |
| Calories | 132 |
Dietary Exchange:
| Meat | 2 |
| Fruit | 1/2 |
This recipe appears in:
Island
