Tropical Grilled Shrimp
Great little morsels of island flavor.

Servings: 4

• 1/2 cup freshly squeezed lime juice (about 3 limes)
• 1/4 cup light coconut milk
• 1/4 cup rum
• 1 tablespoon honey
• 1 teaspoon grated lime zest
• 2 pounds medium shrimp, peeled and deveined
• 1 red onion, cut in 3/4-inch pieces

In a large bowl, combine the lime juice, coconut milk, rum, honey and lime zest; stir to mix. Add the shrimp and toss to evenly coat. Cover and refrigerate for 30 minutes.

If using bamboo skewers, soak them in a bowl of cold water for at least30 minutes before grilling. Preheat the grill to high, or heat coals until they glow red, with white ash around the edges. Take the shrimp from the marinade, allowing excess to drip off, and thread them onto the skewers, alternating with pieces of red onion; you should have about 12 skewers. Avoid crowding shrimp on the skewers or they will cook unevenly . Throw out the marinade.

Rub a lightly oiled towel or cloth over the grill, add the shrimp skewers and cook until pink and lightly browned, 2 to 3 minutes. Brush the tops with more marinade, turn the skewers and continue cooking until the shrimp are opaque through the thickest part, 1 to 2 minutes longer.

Per Serving: 347 Calories
7g Fat (21.8% calories from fat)
47g Protein
13g Carbohydrate
1g Dietary Fiber
345mg Cholesterol
340mg Sodium
Exchanges: 6 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

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