- 1 tablespoon olive oil
- 1 1/2 tablespoons reduced-calorie margarine, melted
- Juice of 1/2 a large lemon
- 1 tablespoon coarse-grain prepared mustard
- 1 ounce (approximately 1 cup) fresh basil, minced
- 1 clove garlic, minced
- Pinch of black pepper
- 1 pound medium fresh shrimp, peeled and deveined
- Cooking spray
In a small bowl, whisk together olive oil, margarine, lemon juice, mustard, basil, garlic, and pepper; pour into a large, zip-top bag. Add shrimp and toss gently to coat. Marinate in the refrigerator for 1 hour. Preheat grill to medium-high heat. Remove shrimp from the marinade and thread on skewers. Coat grill grate with cooking spray. Arrange skewers on grill over medium-high heat and drizzle with any remaining marinade. Cook for 2–3 minutes, turn over, and continue cooking for 2–3 more minutes or until shrimp are pink and opaque. Leftovers may be eaten chilled or reheated.
Yield: 4 servings. Serving size: 1/4 of recipe.
Nutrition Facts Per Serving:
Calories: 180, Carbohydrates: 3 g, Protein: 24 g, Fat: 8 g, Saturated Fat: 1 g, Sodium: 280 mg, Fiber: 1 g
Exchanges per serving: 3 lean meat.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.