Title: Spicy Citrus Grilled Shrimp
Categories: Vinegars, Shrimp, Cooking lig
Yield: 3 servings

1 1/2 lb Unpeeled medium shrimp; or
-about sixteen per serving

----------------------------------MARINADE----------------------------------
2 tb Chopped fresh cilantro
3 tb Fresh orange juice
1/2 ts Grated lime rind
1/2 ts Grated lemon rind
2 tb Fresh lime juice
2 tb Fresh lemon juice
2 tb Asian Five-Spice Vinegar;
-see recipe
1 tb Olive oil
1/4 ts Freshly ground black pepper

------------------------------------REST------------------------------------
8 skewers
Cooking spray

1. Peel shrimp, leaving tails intact.

2. Combine cilantro and next 8 ingredients (cilantro through pepper) in a
small bowl. Reserve l/4 cup marinade; set aside. Combine the remaining
marinade and shrimp in a large zip-top plastic bag; seal and shake to coat.
Marinate in refrigerator 1 hour.

Thread 6 shrimp onto each of 8 (10-inch) skewers; discard marinade.

3. Prepare grill or broiler. Place kebabs on grill rack or broiler pan
coated with cooking spray; cook 3 minutes on each side or until shrimp are
done. Remove kebabs from grill or broiler; drizzle with reserved marinade.
Yield 3 servings (about 16 shrimp per serving).

[CALORIES 217 (25% cff); FAT 6g; PROTEIN 35g; CARB 4g; SODIUM 254mg]

ASIAN 5-SPICE: rice wine vinegar with 5 spices plus ginger, lemon, seschuan
peppercorn and cilantro.

~(Edited by Pat Hanneman 10/01/98)-

Notes: Any of the flavored vinegars can be substituted for the Five-Spice
vinegar. Recipe from "Cooking Class: The Good Stuff," recipes by Dave
DiResta and Joanne Foran, authors of The Best 50 Flavored Oils and
Vinegars.

Recipe by: Cooking Light Sep98

Posted to EAT-LF Digest by Pat Hanneman on Oct 01,
1998, converted by MM_Buster v2.0l.