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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 deveined, tail attache
d

• 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 serv
e.
Combine shrimp, lime juice, olive oil, salt, and pepper in large zipper bag. Seal and turn
several times to coat shrimp. Marinate in refrigerator 1 hour or until ready to grill.
Heat gas or charcoal grill to medium heat. Set grilling mesh on foil-lined sheet pan, spra
y with non-stick cooking spray, and arrange shrimp on top. Place grilling mesh on grate, g
rill shrimp 3 minutes with lid down.
On 4 small plates layer cabbage, radishes, and cilantro. Top each plate with 4 grilled shr
imp and drizzle with 2 teaspoons dipping sauce.

Nutritional Information


Serving size: 4 oz. cooked shrimp + 1/2 c. slaw + 1 Tbsp. dipping sauce per serving, Calor
ies: 220, Total Fat: 9g, Saturated Fat: 1.5g, Cholesterol: 170mg, Sodium: 190mg, Carbohydr
ates: 13g, Sugar: 6g, Protein: 24g

Source


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