June 22, 2013
Advocare Friendly, Easy Dinners, Gluten/Milk Free, Seafood, Weight Watcher Friendly
28 shelled jumbo shrimp (1.5 lbs), devained, thawed
2 tbsp extra virgin olive oil
1 tbsp brown sugar
1 tbsp lemon juice
1 tbsp ketchup
2 tsp Worcestershire sauce
1 tsp chili powder
1 tsp black pepper
1/2 tsp cumin, ground
1/2 tsp Franks Red Hot Original hot sauce
1/4 tsp salt
1/4 tsp allspice, ground
1/4 tsp cinnamon, ground
2 garlic cloves, minced
4 wooden or metal skewers
1. In a large Ziploc bag, add oil and next 12 ingredients. Shake bag a little to combine ingredients.
2. Add shrimp to Ziploc bag, leaving shells intact (grilling with shells on will trap the bbq flavor from the marinade). Seal bag well and shake until all shrimp is well coated with marinade. Place in refrigerator for 1 hour.
3. If using wooden skewers, be sure to soak in a water bath for at least 30 minutes before cooking.
4. Thread 7 shrimp onto each skewer. Cook according to your preferred method.
Cooking option 1: Broiling
Preheat broiler on low setting for at least 10 minutes. Preheat broiling pan as well. Spray hot broiling pan with non-stick cooking spray. Add skewers to hot pan. Cook 5 minutes with rack in top position in the oven. Remove skewers, turn, brush with remaining marinade. Return skewers to oven and cook and additional 5 minutes. Turn oven off, move top rack to middle position and leave shrimp skewers in oven for an additional 5-7 minutes. Discard remaining marinade.
Cooking option 2: Grilling
Spray grill rack with non-stick cooking spray. Preheat grill to medium-high or prepare medium-high fire. Place skewers on grill rack and grill. Cook 3 minutes on each side or until shrimp are done. Remove from skewers onto plate, use fork or fingers to remove shrimp from shells, and serve immediately. Discard shells.
Yields 4 servings, serving size 7 shrimp
4 points on Weight Watchers Points+ System
I am in no way affiliated with Weight Watchers.
Recipe from Weight Watchers.