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Honey-Thyme Grilled Shrimp

Recipe Ingredients

Shrimp

Roasted Garlic Marinade

Method

  1. Roasted Garlic Marinade: Heat oven to 375 degrees F.
  2. Cut one-third off top of unpeeled garlic bulb, exposing cloves. Place garlic in small baking dish; drizzle with oil. Cover tightly and bake 45 minutes; cool. Squeeze garlic pulp from papery skin. Place garlic and remaining ingredients in blender. Cover and blend on high speed until smooth. Makes about 1 1/2 cups.
  3. Peel shrimp. (If shrimp are frozen, do not thaw; peel in cold water.) Make a shallow cut lengthwise down back of each shrimp; wash out vein.
  4. Pour 1/2 cup of the marinade into small resealable plastic bag; seal bag and refrigerate until serving. Pour remaining marinade into large resealable plastic bag. Add shrimp, bell peppers and onion, turning to coat with marinade. Seal bag and refrigerate at least 2 hours but no longer than 24 hours.
  5. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove shrimp and vegetables from marinade; drain well. Discard marinade. Thread shrimp and vegetables alternately on each of six 15-inch metal skewers, leaving space between each.
  6. Grill kabobs uncovered 4 to 6 inches from HOT heat 7 to 10 minutes, turning once, until shrimp are pink and firm. Place kabobs on serving tray. Cut a tiny corner from small plastic bag of reserved marinade, using scissors.
  7. Drizzle marinade over shrimp and vegetables.

6 servings

Per Serving: 299 Calories; 14g Fat (41.9% calories from fat); 27g Protein; 17g Carbohydrate; 1g Dietary Fiber; 233mg Cholesterol; 405mg Sodium

Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates


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