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Chili Lime Shrimp Appetizer
My H-E-B Texas Life Magazine, February 2012
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Prep Time:
15 minutes
Cook Time:
5 minutes
Makes:
4 servings
Ingredients 
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
 Instructions  Combine dipping sauce ingredients in small bowl. Cover and refrigerate until ready to serve.
 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.
 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.
 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
Source:
My H-E-B Texas Life Magazine, February 2012
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