Grilled Oriental Shrimp Kabobs

The succulent soy sauce marinade is best when chilled overnight, as the flavors gel and thoroughly coat the shrimp. Serve over fragrant jasmine rice and pineapple chunks if desired.

Ingredients:

• 3 tablespoons reduced-sodium soy sauce or regular soy sauce
• 1 tablespoon regular or seasoned rice vinegar
• 1 tablespoon dark sesame oil
• 2 cloves garlic, minced
• ¼ teaspoon dried red pepper flakes
• 1 pound uncooked large shrimp, peeled and deveined

Directions:

1. For marinade, combine soy sauce, vinegar, oil, garlic and pepper flakes in small bowl; mix well. Cover; refrigerate 1 hour or overnite.
2. To complete recipe, combine marinade and shrimp in large resealable food storage bag. Seal bag securely. Refrigerate at least 30 minutes or up to 2 hours, turning bag once.
3. Spray barbecue grid with nonstick cooking spray. Prepare barbecue grill for direct cooking.
4. Drain shrimp, reserving marinade. Thread shrimp onto 4 (12-inch-long) skewers. Place skewers on prepared grid; brush with half of reserved marinade.
5. Grill skewers on covered grill over medium coals 5 minutes. Turn skewers over; brush with remaining half of marinade. Grill 3 to 5 minutes more or until shrimp are opaque. Makes 4 servings.

Nutrition per Serving:

(Serving size = 1 kabob)

• Calories = 129
• Total fat = 4 g
• Saturated fat = <1 g
• Cholesterol = 173 mg
• Carbohydrate = 1 g
• Fiber = <1 g
• Protein = 20 g
• Sodium = 596 mg

Dietary Exchanges:

• Meat = 2 ½

Source: www.diabeticcooking.com