1 tablespoon olive oil
1 1/2 tablespoons reduced-calorie margarine, melted
Juice of 1/2 a large lemon
1 tablespoon coarse-grain prepared mustard
1 ounce (approximately 1 cup) fresh basil, minced
1 clove garlic, minced
Pinch of black pepper
1 pound medium fresh shrimp, peeled and deveined
Cooking spray
In a small bowl, whisk together olive oil, margarine, lemon juice, mustard, basil, garlic, and pepper; pour into a large, zip-top bag. Add shrimp and toss gently to coat. Marinate in the refrigerator for 1 hour. Preheat grill to medium-high heat. Remove shrimp from the marinade and thread on skewers. Coat grill grate with cooking spray. Arrange skewers on grill over medium-high heat and drizzle with any remaining marinade. Cook for 2–3 minutes, turn over, and continue cooking for 2–3 more minutes or until shrimp are pink and opaque. Leftovers may be eaten chilled or reheated.
Yield: 4 servings
Preparation time: 30 minutes
Marinating Time: 1 hour
Cooking time: about 4–6 minutes
Serving size: 1/4 of recipe
Nutrition Facts
Per Serving:
Calories: 180
Carbohydrate: 3 g
Protein: 24 g
Fat: 8 g
Saturated fat: 1 g
Sodium: 280 mg
Fiber: 1 g
Exchanges per serving: 3 lean meat
Carbohydrate choices: 0