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Chili Lime Shrimp Appetizer
Prep Time:
15 minutes
Cook Time:
5 minutes
Makes:
4 servings
Ingredients

1 bag (16 oz.) H-E-B New Harvest Wild Gulf Brown Shrimp, peeled and de
veined, tail attached

• juice of 2 limes

2 Tbsp. Central Market Oragnics Infused Chili Garlic Olive Oil

1/2 tsp. each: salt and fresh cracked black pepper

1 grilling mesh

2 c. Angel Hair cabbage

4 radishes, thin sliced, cut into strips

1/2 c. cilantro, chopped

Dipping Sauce:

1/3 c. H-E-B More fruit Pineapple Spread

• grated lime peel and juice of 1/2 lime

1/2 tsp. H-E-B Dijon Mustard

1/4 tsp. Central Market Organics Crushed Red Pepper

Directions


Combine dipping sauce ingredients in small bowl. Cover and refrigerate
until ready to serve.
Combine shrimp, lime juice, olive oil, salt, and pepper in large zippe
r bag. Seal and turn several times to coat shrimp. Marinate in refrige
rator 1 hour or until ready to grill.
Heat gas or charcoal grill to medium heat. Set grilling mesh on foil-l
ined sheet pan, spray with non-stick cooking spray, and arrange shrimp
on top. Place grilling mesh on grate, grill shrimp 3 minutes with lid
down.
On 4 small plates layer cabbage, radishes, and cilantro. Top each plat
e with 4 grilled shrimp and drizzle with 2 teaspoons dipping sauce.

Nutritional Information


Serving size: 4 oz. cooked shrimp + 1/2 c. slaw + 1 Tbsp. dipping sauc
e per serving, Calories: 220, Total Fat: 9g, Saturated Fat: 1.5g, Chol
esterol: 170mg, Sodium: 190mg, Carbohydrates: 13g, Sugar: 6g, Protein:
24g

Source


My H-E-B Texas Life Magazine, February 2012