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Barbecue Shrimp

Servings = 4 | Serving size =4 ounces shrimp

This recipe can be multiplied by 2, 3, 4.

This healthy recipe makes great leftovers. Keep in the refrigerator for no more than 48 hours.

Serve with Romano Grits

AND

Serve with Three Bean Salad

2 cloves	garlic
1 medium	shallot
2 tsp	paprika
1 tsp	chili powder
1 Tbsp	molasses
1/4 tsp	pure vanilla extract
1/2 tsp	ground cumin
1/2 tsp	salt
1/4 tsp	fresh ground black pepper
1 Tbsp	grapeseed or olive oil
1 lb	large shrimp (peeled and deveined)
	spray olive or grapeseed oil
4	green onions

Combine the garlic, shallot, paprika, chili powder, molasses, vanilla extract, ground cumin, salt, pepper, grapeseed oil and shrimp in a large zipper bag.

Toss the shrimp in the bag until well coated with the spices. This can be done up to 24 hours in advance and kept in the refrigerator. The shrimp will be best if they marinate for at least a few hours.

When you are ready to serve preheat the oven to 400°F. Place a large non-stick skillet in the oven and after the oven is hot spray the hot pan lightly with oil. Add the shrimp and green onions to the pan and return the skillet to the oven.

Cook for 7 - 10 minutes tossing the shrimp in the pan a couple of times. Serve immediately.

Nutrition Facts

Serving size: 4 ounces shrimp | Servings 4

Calories 181 | Calories from Fat 50

Amount Per Serving (% Daily Value)

Total Fat 6g (9%) | Saturated Fat 1g (4%)

Monounsaturated Fat 3g | Trans Fat 0g

Cholesterol 173 mg (58 %) | Sodium 471 mg (20 %)

Total Carbohydrates 8g (3%) | Sugars 3g

Dietary Fiber 1g (4%) | Protein 24g

Vitamin A 22% | Vitamin C 12 % | Calcium 9% | Iron 21%

Vitamin K 35 mcg  | Potassium  382 mg | Magnesium  62 mg