“The sauce really made this recipe. Fabulous! Marinade was ok but probably any marinade/seasoning would work for the shrimp. Definitely an abundance of sauce. Next time will double the shrimp.”
Ingredients
- 2 tablespoons minced fresh cilantro
- 2 tablespoons olive oil
- 1 tablespoon minced fresh chives
- 1 garlic clove, minced
- 1 pound uncooked medium shrimp, peeled and deveined
- DIPPING SAUCE:
- 1 cup fresh cilantro leaves
- 1 cup fat-free mayonnaise
- 1 jalapeno pepper, seeded
- 1 garlic clove, peeled
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- Dash cayenne pepper
Directions
- In a large resealable plastic bag, combine the cilantro, oil, chives and garlic. Add the shrimp; seal bag and turn to coat. Cover and refrigerate for 1 hour.
- In a blender, combine the sauce ingredients; cover and process until blended. Chill until serving.
- Thread shrimp onto four metal or soaked wooden skewers. Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink. Serve with sauce. Yield: 4 servings.
Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Grilled Shrimp with Cilantro Dipping Sauce in Healthy Cooking June/July 2010, p35
Nutritional Facts
1 each: 208 calories, 10g fat (2g saturated fat), 144mg cholesterol, 615mg sodium, 11g carbohydrate (6g sugars, 1g fiber), 19g protein.
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