Just the right amount of spice adds a zip to this popular no-fuss appetizer.
—SUSAN HARRISON LAUREL, MD
START TO FINISH: 30 MIN. • MAKES: 15 SERVINGS (1/3 CUP SAUCE)
3 tablespoons reduced-fat mayonnaise
2 tablespoons sweet chili sauce
1 green onion, thinly sliced
3/4 teaspoon Sriracha Asian hot chili sauce or 1/2 teaspoon hot pepper sauce
45 uncooked large shrimp (about 1 1/2 pounds), peeled and deveined
1/4 teaspoon salt
1/4 teaspoon pepper
1. In a small bowl, mix mayonnaise, chili sauce, green onion and Sriracha. Sprinkle shrimp with salt and pepper. Thread three shrimp onto each of the 15 metal or soaked wooden skewers.
2. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill shrimp, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until the shrimp turn pink. Serve with the sauce.
PER SERVING 56 cal., 2 g fat (trace sat. fat), 61 mg chol., 156 mg sodium, 2 g carb., trace fiber, 8 g pro. Diabetic Exchange: 1/2 lean meat.