This ginger-honey-lime marinated shrimp tastes great cooked on the grill or on the stove top in a grill pan. An accompanying mango and cucumber salsa is cool and refreshing with a little bit of kick. This is one easy, festive dish that you’ll want to make for dinner guests.
FOR THE SHRIMP
Juice of 2 limes
2 tablespoons honey
1-inch piece ginger, minced
1 pound large shrimp, peeled and deveined, tails intact
1 teaspoon canola oil
FOR THE SALSA
¼ cup diced sweet onion
1 small red chile, finely diced
1 medium cucumber, seeded and diced
1 mango, peeled and diced
Juice of 1 lime
TO MAKE THE SHRIMP
1 In a medium bowl, combine the lime juice, honey, and ginger. Add the shrimp and toss to coat.
2 Cover and refrigerate for 30 minutes to marinate.
3 Thread the shrimp onto skewers.
4 Heat a grill or grill pan over medium-high heat and brush with oil. Cook the skewers 3 to 6 minutes on each side, until the shrimp are opaque and cooked through.
TO MAKE THE SALSA
1 In a small bowl, toss the onion, chile, cucumber, mango, and lime juice.
2 Add the shrimp and toss to coat.
Cooking tip: If you don’t have a grill pan, you can cook the skewers for 10 to 12 minutes on a rimmed baking dish in a preheated 425°F oven.
Per Serving Calories: 123; Total Fat: 2g; Saturated Fat: 0g; Cholesterol: 95mg; Carbohydrates: 17g; Fiber: 3g; Protein: 11g; Phosphorus: 213mg; Potassium: 317mg; Sodium: 431mg