Shrimps on the Barbie with Chili-Lime Dressing
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp
jumbo |
|
| 2 | Stalks |
lemongrass
|
*
|
| 1 | teaspoon |
lime zest
grated |
|
| 1 | teaspoon |
mint leaves
fresh, chopped |
*
|
| 2 | tablespoons |
lime juice
fresh |
|
| 2 | tablespoons |
chili sauce
chinese |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp
jumbo |
|
| 2 | Stalks |
lemongrass
|
*
|
| 5 | ml |
lime zest
grated |
|
| 5 | ml |
mint leaves
fresh, chopped |
*
|
| 3E+1 | ml |
lime juice
fresh |
|
| 3E+1 | ml |
chili sauce
chinese |
|
Directions
Shell and devein the shrimp but leave the tails on.
Peel and discard the fibrous outer lemongrass stalk leaves.
Chop the more tender inner core.
Combine the lemongrass with the remaining ingredients.
Pour the dressing over the shrimp.
Toss shrimp to coat all surface areas. Let marinate for 1 hour.
Grill shrimps about 4 to 6 inches away from the coals for about 2 minutes per side, or just until the flesh is opaque .
