Lots of lemon and an abundance of garlic in the marinade add up to a powerful burst of flavor in every bite.
INGREDIENTS (for 6 servings):
- 48 large unpeeled shrimp (about 2 pounds)
- 1/2 cup fresh lemon juice (about 3 lemons)
- 1/2 cup dry white wine
- 2 tablespoons bottled minced garlic (about 12 cloves)
- 2 tablespoons steak sauce
- 2 teaspoons coarsely ground black pepper
- cooking spray
Peel shrimp, leaving tails intact. Combine lemon juice, wine, garlic, steak sauce, and pepper in a large zip-top plastic bag; seal, and shake to blend. Add shrimp; seal. Marinate in refrigerator 20 minutes, turning bag once.
Remove shrimp from bag, discarding marinade. Thread 8 shrimp onto each of 6 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray, and grill 2 minutes on each side or until shrimp are done.
Reprinted with permission of Cooking Light® magazine. All rights reserved.CALORIES 135 (14% from fat); FAT 2.1g (sat 0.4g, mono 0.3g, poly 0.8g); PROTEIN 23.3g; CARB 3.7g; FIBER 0.2g; CHOL 172mg; IRON 2.9mg; SODIUM 201mg; CALC 67