Jerked shrimp
8 appetizers
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Dried thyme |
| 1 | teaspoon | Curry powder |
| ¼ | teaspoon | Dried sage |
| ¼ | teaspoon | Ground allspice |
| ½ | teaspoon | Paprika |
| ¼ | teaspoon | Cayenne |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Sugar |
| ¼ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground nutmeg |
| ⅛ | teaspoon | Ground cloves |
| 2 | teaspoons | Vegetable oil; preferably, canola oil |
| 1 | large | Clove garlic; minced |
| 1 | pounds | Large shrimp; peeled and deveined, but with tails left intact |
| x | Lemon or lime wedges | |
Directions
Prepare a medium-hot barbecue fire. Oil grill rack or coat with a nonstick vegetable spray. If using bamboo skewers, soak them at least 30 minutes in cold water. Combine spices in a small dish, and in another bowl combine oil and garlic. Brush shrimp with flavored oil, then sprinkle with the spice mixture to coat lightly. Let the shrimp stand 20 to 30 minutes at room temperature.
Thread shrimp on metal or soaked bamboo skewers. Grill, turning once or twice, 3 to 5 minutes, until firm and just cooked through. Serve shrimp with lemon or lime wedges.
Makes 8 appetizer or 4 main source servings.
PER SERVING: 64 calories; 9g protein; 2g total fat (including less than 1g saturated fat); 70mg cholesterol; 1g carbohydrate.
From: "Low-Fat Grilling" by Melanie Barnard, Harper, $10, as seen in THE OLYMPIAN, 7/26/95.
Typed by iRis gRayson
Submitted By IRIS GRAYSON On 07-30-95