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Skewered Shrimp With Lemon

Barbecue.Master's picture
  Shrimp 16 Large, shelled and deveined (Fresh Or Frozen)
  Olive oil 1⁄2 Cup (8 tbs) (Vegetable Oil)
  Lemons 2
  Fine dry bread crumbs 1⁄2 Cup (8 tbs)
  Pepper 1⁄2 Teaspoon

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.

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Nutrition Rank

Nutrition Facts

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

Skewered Shrimp With Lemon Recipe