Diabetic shrimp kabobs - These oriental kabobs are full of flavor. Rice vinegar and pepper flakes make it tart and a tad spicy. Kabobs are easy to grill up for lunch or dinner.
3 tbsp soy sauce= (or reduced-sodium soy sauce)
1 tbsp regular or seasoned rice vinegar
1 tbsp dark sesame oil
2 garlic cloves, minced
1/4 tsp red pepper flakes
1 lb uncooked large shrimp, peeled, deveined
1. For marinade, combine soy sauce, vinegar, oil, garlic and pepper flakes in small bowl; mix well. Cover; refrigerate up to 3 days.
2. To complete recipe, combine marinade and shrimp in resealable plastic food storage bag. Seal bag securely. Refrigerate at least 30 minutes or up to 2 hours, turning bag once.
3. Spray barbecue grid with nonstick cooking spray. Prepare barbecue grill for direct cooking. Drain shrimp, reserving marinade. Thread shrimp onto 12-inch-long skewers.
4. Place skewers on prepared grid; brush with half of reserved marinade. Grill skewers, on covered grill, over medium coals 5 minutes. Turn skewers over; brush with remaining half of marinade. Grill 3 to 5 minutes or until shrimp are opaque.
This recipe yields 4 servings.
Exchanges Per Serving: 2 1/2 Meat.
Nutrition Facts: Calories 129; Calories from Fat 32%; Total Fat 4g; Saturated Fat 1g; Protein 20g; Carbohydrates 1g; Cholesterol 173mg; Sodium 596mg; Dietary Fiber 1g.
Serving Suggestion: Serve with fried rice and fresh pineapple spears.
Source: "Diabetic Cooking at http://www.diabeticcooking.com"S(Formatted for MC6):"08-09-2002 by Joe Comiskey - email@example.com"Copyright:"© Publications International Ltd, 2002"