Grilled Cilantro Lime Shrimp Kebabs

Grilled Cilantro Lime Shrimp Kebabs

Great for a summer party!

Servings: 8 • Size: 1 kebab • Old Points: 1 pts • Weight Watcher Points+: 2 pt Calories: 74 • Fat: 1 g • Carb: 3 g • Fiber: 1 g • Protein: 13 g • Sugar: 0 g • Sodium: 384 mg (with salt) • Cholest:94 mg

Ingredients:

32 jumbo raw shrimp, peeled and deveined (17.5 oz after peeled)
3 cloves garlic, crushed
24 slices (about 3) large limes, very thinly sliced into rounds (optional)
olive oil cooking spray
1 tsp kosher salt
1 1/2 tsp ground cumin
1/4 cup chopped fresh cilantro, divided
16 bamboo skewers soaked in water 1 hour
1 lime cut into 8 wedges

Directions:

Heat the grill on medium heat and spray the grates with oil. Season the shrimp with garlic, cumin, salt and half of the cilantro in a medium bowl.

Beginning and ending with shrimp, thread the shrimp and folded lime slices onto 8 pairs of parallel skewers to make 8 kebabs total.

Grill the shrimp, turning occasionally, until shrimp is opaque throughout, about 1 to 2 minutes on each side. Top with remaining cilantro and fresh squeezed lime juice before serving.
**You may use the Forman or a grill pan.

For more delicious recipes visit http://www.skinnytaste.com

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About bodynbalancespa

Formed in Dallas, Texas in 1994, Body-N-Balance has become a household word in many parts of the world. Loyd Wellesley started the company after a very successful career in marketing and executive management in Dallas. His experience in medical massage led him into teaching advanced classes for experienced therapists. He opened an account with the Omni Hotels in Corpus Christi, Texas, and he and his wife, Monique, now manage accounts in Corpus Christi and San Antonio, Texas. He and his wife Monique brought a new sense of customer service to the business, which clients continue to enjoy. She not only is a licensed massage therapist but she also graduated with honors and a degree from Texas A&M University in Communication and Marketing.

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