Hot Shrimp with Cool Salsa
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Hot Shrimp with Cool Salsa
YIELD Makes 4 servings
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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:
- 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.
- To make salsa, combine remaining 2 tablespoons lime juice, melon, cucumber, parsley, onion, sugar, oil and salt in medium bowl; mix well.
- Grill shrimp over medium coals 4 to 5 minutes or until shrimp are opaque, turning once. Serve with salsa.
This recipe appears in:
Island
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 |
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