Grilled Shrimp With Spicy Tamarind Dipping Sauce
This shrimp appetizer almost has the iron of steak but far fewer calories.
24 jumbo shrimp, shelled and deveined
8 wooden skewers, soaked in water 20 minutes
4 cloves garlic, finely chopped
1/4 cup tamarind paste (found in Asian markets)
1 tbsp canola oil
1 tbsp fish sauce
1–2 tbsp red pepper flakes
1 tbsp sugar
Heat grill on high. Thread 3 shrimp on each skewer; season with salt and pepper. Dipping sauce: Mix remaining ingredients in a bowl. Grill shrimp until cooked through, about 3 minutes per side. This is pending a very hot grill! TO make certain the shrimp is cooked, it should be opaque and very pink. Serve with dipping sauce on the side.
THE SKINNY 156 calories per serving, 3.8 g fat (0.6 g saturated), 5.9 g carbs, 0.2 g fiber, 23.5 g protein
I recently made some adaptations to this recipes while camping and it was great.
Instead of the Tamarind sauce we used a citrus sauce.
In a saucepan combine 1/4 cup orange marmalade, 1 tbsp horseradish, pinch of minced garlic, a good amount of chopped parsley, 1/4 tsp Tabasco sauce, fresh squeezed lime and lemon juice, 1/4 cup pineapple juice, shot of dark rum and 1/8 cup oil. Simmer for about 10 minutes.