Anthony's Fish Grotto Special Grilled Shrimp recipe

Skewers of shrimp and vegetables served with vegetables and rice.

48 medium shrimp (approximately 1 1/4 pounds),
shelled, cleaned and deveined
2 onions, cut into 16 wedges
2 green peppers, cut into 16 wedges
3 tablespoons Lawry’s Honey Mustard Sauce
8 skewers
6 cups vegetable medley (broccoli, carrots, zucchini, cauliflower)
Sprinkle of garlic parsley spice
6 cups cooked rice

Thread each skewer with the following: onion, 2 shrimp, bell pepper, 2 shrimp, bell pepper, 2 shrimp, onion.

Mesquite grill or barbecue shrimp skewers, basting with honey mustard glaze.

Cook for 3 minutes on each side over hot flame, or just until shrimp turn pink. Do not overcook.

Steam veggies; sprinkle with garlic parsley spice and toss to coat.

Put rice on center of the plate, top with the shrimp skewers. Evenly distribute veggies around the rice in a circle.

Nutrition Information per Serving: Calories: Good Choice (555); Fat: Excellent Choice (3 g)*; Cholesterol: Moderate (275); Sodium: Good Choice (540 g)

Exchanges: 4 1/4 Meat (extra lean), 4 3/4 Bread, 3 1/2 Veg, 1/4 Fat Protein: 41 g, Carbohydrate: 91 g

This nutrition analysis corresponds to the recipe above. The restaurant version may differ. This is at least 2 fruit/vegetable servings

Source: Anthony's Fish Grotto www.healthy-dining.com