1lb.jumbo easy peel shrimp,
1Tbsp.grated fresh ginger,
1Tbsp.grated fresh orange peel (from Navel Oranges),
1/4 tsp.crushed red pepper,
3green onions, cut into 1/2-inch diagonal slices,
•juice of 1/2 lime,
1Tbsp.H-E-B Extra Virgin Olive Oil,
1/2 tsp.H-E-B Kosher Salt,
1/4 tsp.black pepper,
8oz.Central Market Organics Whole Wheat Capellini,
1 1/2Tbsp.peanut sauce,
2smallNavel Oranges, peeled and separated into sections,
1Peel shrimp and place in a large zipper bag. Add ginger, orange peel, red pepper, green onions, lime juice and olive oil, and season with salt and pepper. Close bag and turn over several times to coat shrimp. Marinate in refrigerator 30 minutes or until ready to grill.
2While shrimp marinate, prepare capellini according to package directions, drain and toss with peanut sauce and orange sections.
3Heat gas or charcoal grill to medium-high heat. Place a grilling mesh on a foil lined baking sheet and arrange marinated shrimp on top.
4Grill shrimp 2 minutes on each side. Top pasta with grilled shrimp and serve hot or refrigerate and enjoy chilled.
Calories: 388, Total Fat: 6g, Saturated Fat: 1g, Sodium: 604mg, Carbohydrates: 53g, Dietary Fiber: 7g, Protein: 30g