Jalapeño-Lime Marinade

This is a great marinade for grilled butterflied shrimp. With 2 lb. butterflied large peeled shrimp, marinate for at least 30 minutes. Place on skewers; grill, basting with remaining marinade.

Recipe adapted from Cooking Light

1/2 c. thawed orange juice concentrate
1 tsp. grated lime rind
1/4 c. fresh lime juice
1/4 c. honey
2 tsp. cumin
1/4 tsp. salt
3 garlic cloves, minced
2 jalapeño peppers, seeded and finely chopped

Combine all ingredients; stir well. Yield: 1¹∕3 cups (serving size: 1 tablespoon).

Nutrition Information for Marinade only!

CALORIES 26 (3% from fat); FAT 0.1g (sat 0g, mono 0.1g, poly 0g); PROTEIN 0.3g; CARB 6.5g; FIBER 0.1g; CHOL 0mg; IRON 0.2mg; SODIUM 29mg; CALC 6mg

Grilled Coconut Shrimp with Pineapple Salsa

Some nutrition info provided.

I came across this recipe on the Internet when I was looking for something good for me. I was pleasantly surprised when it tasted so good too. This is definitely a keeper!!

1/2 cup lite coconut milk
2 Tbsp. lime juice
1 Tbsp. low-sodium soy sauce
1 Tbsp. grated ginger root
1 Tbsp. brown sugar
20 lg. shrimp, peeled & deveined
3 c. cooking rice
4 metal or bamboo (soaked in water) skewers
rice
1 recipe Pineapple Salsa (recipe follows)

Combine the coconut milk, lime juice, soy sauce, ginger and sugar in a zip top baggie. Add the shrimp, toss to coat the shrimp and release any extra air in the bag. Refrigerate at least 30 minutes or overnight.

Pre-heat the grill to medium heat. Place 5 shrimp on skewers and grill until shrimp are done, about 3-4 minutes on each side.

To serve spoon some rice on each plate, remove the shrimp from the skewers and top with the pineapple salsa (recipe follows).

Pineapple Salsa
1 1/2 c. pineapple tidbits, drained
1 Serrano chili pepper, seeded & finely chopped
1 red bell pepper, seeded & diced
2 Tbsp. lime juice
salt to taste

Toss all ingredients together and refrigerate until ready to serve. This can be made in advance and stored in the refrigerator for up to 3 days.

329 calories; 3g. fat