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Shrimp Skewers With Tropical Fruit Salsa Recipe
|Soy sauce||1⁄2 Cup (8 tbs)|
|Lime juice||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Large shrimp||1 1⁄2 Pound, deveined|
|Vegetable oil||1 Tablespoon|
|Black pepper salt||To Taste|
|Chopped red onion||3 Tablespoon, slivered|
|Lime juice||3 Tablespoon|
|Red pepper flakes||1⁄4 Teaspoon, crushed|
|Mint||1 Tablespoon, chopped|
|Cilantro||1 Tablespoon, finely chopped|
Calories 331 Calories from Fat 64
% Daily Value*
Total Fat 7 g11.1%
Saturated Fat 1.1 g5.7%
Trans Fat 0 g
Cholesterol 258.5 mg
Sodium 2248.1 mg93.7%
Total Carbohydrates 30 g9.9%
Dietary Fiber 3.6 g14.3%
Sugars 19.7 g
Protein 38 g75.9%
Vitamin A 30.5% Vitamin C 103%
Calcium 13.3% Iron 29.1%
*Based on a 2000 Calorie diet
Add shrimp; cover dish or close bag.
Marinate in refrigerator no longer than 30 minutes.
Meanwhile, prepare Tropical Fruit Salsa. (Salsa should not be made more than two hours before serving.)
Remove shrimp from marinade; discard marinade.
Thread shrimp on metal or bamboo skewers. (Soak bamboo skewers in water at least 20 minutes to keep them from burning.)
Brush one side of shrimp lightly with oil; season with salt and pepper.
Oil hot grid to help prevent sticking.
Grill shrimp oil side down, on a covered grill, over medium-hot Kingsford briquets, 6 to 8 minutes.
Halfway through cooking time, brush top with oil, season with salt and pepper, then turn and continue grilling until shrimp firm up and turn opaque throughout.
To make the Tropical Fruit Salsa, peel fruit.
Cut mango into 1/4-inch pieces; cut kiwifruit into wedges.
Combine with remaining ingredients in medium bowl; adjust flavors to taste.
Cover and refrigerate no more than 2 hours.
Serve with Tropical Fruit Salsa.