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Serves 6 1 red onion, thinly sliced juice of 2 limes 2 Tbs. salt 11/2 lb. large shrimp, peeled and deveined 1 clove garlic, minced (about 1 tsp.) 1 serrano chile, thinly sliced 1 cup orange juice 2 Tbs. lime juice 2 Tbs. lemon juice 2 Tbs. honey 1 Tbs. annato spice 1. Place onion in bowl, and sprinkle with lime juice and salt. Cover and refrigerate, 1 to 4 hours. 2. Combine remaining ingredients in large bowl. Cover, and refrigerate for 1 hour. Heat grill to medium heat. Skewer shrimp and spray with cooking spray. Grill 2 minutes per side, or until shrimp turn opaque and pink. Serve with marinated onions and Roasted Tomatillo Salsa. Nutritional Information PER SERVING: 170 CAL; 24G PROT; 2G TOTAL FAT (0G SAT FAT ); 14G CA RB; 170mg chol; 940MG SOD; 1G FIBER; 9G SUGARS |
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