Mango, ginger and curry combine with a splash of lime to coat juicy, grilled shrimp in this recipe. Stuffed in pitas, shrimp becomes a handheld lunch! You could also serve the shrimp on a bed of rice.
—BEVERLY OFERRALL LINKWOOD, MD
PREP: 15 MIN. + MARINATING • GRILL: 10 MIN. • MAKES: 4 SERVINGS
1/2 cup mango chutney
3 tablespoons lime juice
1 teaspoon grated fresh gingerroot
1/2 teaspoon curry powder
1 pound uncooked large shrimp, peeled and deveined
2 pita breads (6 inches), halved
8 Bibb or Boston lettuce leaves
1 large tomato, thinly sliced
1. In a small bowl, combine the chutney, lime juice, ginger and curry. Pour 1/2 cup marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for at least 15 minutes. Cover and refrigerate remaining marinade.
2. Drain and discard marinade. Thread shrimp onto four metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
3. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink, turning frequently.
4. Fill pita halves with lettuce, tomato and shrimp; spoon reserved chutney mixture over filling.
PER SERVING 230 cal., 2 g fat (trace sat. fat), 138 mg chol., 410 mg sodium, 29 g carb., 1 g fiber, 22 g pro. Diabetic Exchanges: 3 lean meat, 2 starch.