Spicy Grilled Shrimp
Garnish with minced cilantro if desired.
Servings: 6

• 1/4 cup honey
• 1 tablespoon minced canned chipotle chile in adobo
• 2 garlic cloves, minced
• 1/2 teaspoon kosher salt
1 pound large shrimp, shelled and deveined
2 tablespoons minced fresh cilantro

In a large bowl, combine the honey, chile pepper, garlic and salt. Add the shrimp and toss to coat. Cover and marinate at room temperature for 20 minutes or in the refrigerator for 1 hour. Remove from the marinade and discard any remaining marinade.

Thread the shrimp through the tail and head (2 or 3 per skewer) onto small metal skewers or soaked wooden skewers. Strong rosemary stems are good to use as skewers.

Grill over Direct High heat for 2 to 4 minutes, turning once halfway through grilling time. Arrange skewers on a serving dish and sprinkle with the cilantro.

Per Serving: 126 Calories; 1g Fat (9.3% calories from fat); trace Saturated Fat; 16g Protein; 13g Carbohydrate; trace Dietary Fiber; 115mg Cholesterol; 279mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1 Other Carbohydrates.

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