Skewered Shrimp With Lemon
|Shrimp||16 Large, shelled and deveined (Fresh Or Frozen)|
|Olive oil||1⁄2 Cup (8 tbs) (Vegetable Oil)|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
Thaw shrimp, if frozen.
Thread 2 shrimp on each of 8 skewers.
Brush with 2 tablespoons of the oil.
With vegetable peeler, remove peel from lemons; shred finely.
In bowl, combine lemon peel, bread crumbs and 1/4 teaspoon of the pepper.
Press crumb mixture firmly onto shrimp to coat evenly.
Refrigerate until ready to grill.
For dipping sauce, squeeze juice from lemons (you should have about 6 tablespoons juice).
Combine juice with remaining 6 tablespoons oil and remaining 1/4 teaspoon pepper; set aside.
Grill breaded shrimp, on covered grill, over medium-hot briquets 4 minutes.
Turn skewers; grill 4 minutes longer or until shrimp are pink and crumbs are slightly browned.
Serving size: Complete recipe
Calories 1669 Calories from Fat 1057
% Daily Value*
Total Fat 119 g183.7%
Saturated Fat 17.1 g85.4%
Trans Fat 0 g
Cholesterol 846.3 mg282.1%
Sodium 1034.6 mg43.1%
Total Carbohydrates 36 g11.9%
Dietary Fiber 6.7 g26.6%
Sugars 1.6 g
Protein 118 g235.8%
Vitamin A 20.7% Vitamin C 167.4%
Calcium 40.7% Iron 89.1%
*Based on a 2000 Calorie diet