Shrimp grilled to perfection- a low-carb pleasure.Ingredients
36 Raw Large Shrimp with Tails (peeled and deveined)
1/2 C Teriyaki Sauce (low sodium if you like)
1/4 t Ground Ginger
1/4 t Nutmeg
1/4 C Fresh Parsley
3 T Agave Nectar
1/4C Teriyaki Sauce
Fresh Juice from One (1) Lemon
4T Agave Nectar
1T Canola Oil
Peel your shrimp, leaving the tails intact. Place them in a shallow dish with the marinade and refrigerate for at least 4 hours. Stirring once.
In a small bowl, mix all your basting ingredients and whisk, set aside.
Slide 6 shrimp on each skewer leaving a space between each shrimp and fire up your grill. It will only take a few minutes to cook, but you need a good even fire.
Place each skewer on a HOT grill. Baste and close your grill. Cook for 2 (yes only two)minutes.
Turn your skewers and baste again. Close your lid and cook for an aditional 2 minutes.
Your shrimp should be deep pink with golden edges and charred tails.
Don't over cook them…they will get tough.
Do not baste with your marinade. Discard marinade.
I stirfried some veggies and served this with a fresh fruit salad. Last hoorah for summer (down here in Florida, it is summer much longer)
- Serving size 1 Skewer (6 shrimp)
- Calories 155
- Carbohydrate 12g
- Protein 19g