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Recipe Summary

prep:
40 mins
grill:
6 mins
total:
46 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact, if you like*. Rinse shrimp; pat dry.

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For sauce:
  • In a small bowl, stir together melted butter, cilantro, green onion, lime peel and lime juice, paprika and garlic salt. Set aside.

  • On four 8- to 10-inch metal skewers, thread shrimp, leaving a 1/4-inch space between pieces. Brush with some of the sauce. Transfer kabobs to a baking sheet or tray.

  • With nonstick cooking spray, lightly coat unheated grill rack. For a charcoal grill, grill shrimp kabobs on the greased rack of an uncovered grill directly over medium coals for 6 to 8 minutes or until shrimp are opaque, turning once and brushing with some of the remaining sauce halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place shrimp kabobs on grill rack over heat. Cover; grill as above.)

  • Thread pineapple wedges onto four 8- to 10-inch metal skewers. Add pineapple skewers to the grill for the last 5 minutes of cooking, turning once and brushing with remaining sauce halfway through grilling time.

  • Remove shrimp and pineapple skewers from grill. Serve over Cilantro-Scented Couscous. Serve with fresh lime wedges. Makes 4 servings.

Time-saver:

Look for shrimp already peeled and deveined in the fresh fish section of the supermarket.

Nutrition Facts

366 calories; fat 20g; cholesterol 104mg; carbohydrates 33g; insoluble fiber 3g; protein 15g; sodium 384mg.
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