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Prep Time: 20 minutes, Cook Time: 10 minutes, Serves: 4
8 wooden or metal skewers 1 lb. large shrimp, peeled and deveined 2 cloves garlic, minced 1/4 c. orange juice 2 tsp. red chile powder 2 c. fresh pineapple chunks 1 red onion, cut into chunks 1 red pepper, cut into chunks 1 c. barbecue sauce 2 tbsp. honey 1 tbsp. chipotle peppers in adobo sauce (to taste) Henry's Canola oil for grilling 1/4 c. cilantro, chopped Soak wooded skewers in water for 15 minutes. Combine shrimp with garlic, orange juice and chili powder in a recloseable plastic bag. Refrigerate while chopping the vegetables. Mix chipotle peppers into honey and barbecue sauce, set aside. Preheat grill or grill pan to medium high heat. Thread shrimp, pineapple and vegetables on the skewers. Brush grill lightly with oil. Place skewers on grill, brush liberally with barbecue sauce. Cook for 2 minutes per side, until the shrimp are pink and vegetables are tender. Remove from grill and garnish with fresh cilantro. Nutrition Facts Per Serving, (322g): 270 calories (50 from fat), 5g total fat, 0.5g saturated fat, 0g trans fat, 170mg cholesterol, 440mg sodium, 31g carbohydrate, 2g dietary fiber, 20g sugars, 25g protein |
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