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