Chili Lime Shrimp Appetizer

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

1 Combine dipping sauce ingredients in small bowl. Cover and refrigerate until ready to serve.

2 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.

3 Heat gas or charcoal grill to medium heat. Set grilling mesh on foil-lined 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.

4 On 4 small plates layer cabbage, radishes, and cilantro. Top each plate 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 sauce per serving, Calories: 220, Total Fat: 9g, Saturated Fat: 1.5g, Cholesterol: 170mg, Sodium: 190mg, Carbohydrates: 13g, Sugar: 6g, Protein: 24g