This grilled shrimp is one of my go-to recipes whenever I stare at the freezer and draw a blank. Add veggies if desired, but grill them separately.
—Jane Whittaker, Pensacola, FL
Takes: 30 min. • Makes: 4 servings
1/4 cup olive oil
1 Tbsp. lemon juice
2 tsp. dill weed
2 garlic cloves, minced
3/4 tsp. salt
1/2 tsp. pepper
1 lb. uncooked shrimp (31-40 per lb.), peeled and deveined
1. In a large bowl, whisk the first 6 ingredients until blended. Reserve 3 Tbsp. of the marinade for basting. Add shrimp to the remaining marinade; toss to coat. Refrigerate, covered, 15 minutes.
2. Drain shrimp, discarding any marinade remaining in the bowl. Thread shrimp onto 4 or 8 metal or soaked wooden skewers. Grill shrimp, covered, over medium heat or broil 4 in. from heat for 2-4 minutes on each side, basting with reserved marinade during the last minute of cooking.
1 serving: 221 cal., 15g fat (2g sat. fat), 138mg chol., 578mg sod., 2g carb. (0 sugars, 0 fiber), 19g pro. Diabetic exchanges: 3 lean meat, 3 fat.