1 lb. jumbo easy peel shrimp
1 Tbsp. grated fresh ginger
1 Tbsp. grated fresh orange peel (from Navel Oranges)
1/4 tsp. crushed red pepper
3 green onions, cut into 1/2-inch diagonal slices
• juice of 1/2 lime
1 Tbsp. H-E-B Extra Virgin Olive Oil
1/2 tsp. H-E-B Kosher Salt
1/4 tsp. black pepper
8 oz. Central Market Organics Whole Wheat Capellini
1 1/2 Tbsp. peanut sauce
2 small Navel Oranges, peeled and separated into sections
Peel 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.
While shrimp marinate, prepare capellini according to package directions, drain and toss with peanut sauce and orange sections.
Heat gas or charcoal grill to medium-high heat. Place a grilling mesh on a foil lined baking sheet and arrange marinated shrimp on top.
Grill 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