My H-E-B Texas Life Magazine, February 2012
1bag (16 oz.)H-E-B New Harvest Wild Gulf Brown Shrimp, peeled and deveined, tail attached,
•juice of 2 limes,
2Tbsp.Central Market Oragnics Infused Chili Garlic Olive Oil,
1/2tsp. each:salt and fresh cracked black pepper,
2c.Angel Hair cabbage,
4radishes, thin sliced, cut into strips,
1/3c.H-E-B More fruit Pineapple Spread,
•grated lime peel and juice of 1/2 lime,
1/2tsp.H-E-B Dijon Mustard,
1/4tsp.Central Market Organics Crushed Red Pepper,
1Combine dipping sauce ingredients in small bowl. Cover and refrigerate until ready to serve.
2Combine 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.
3Heat 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.
4On 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