Speared Shrimp
Created by breezermom on November 21, 2016
- Servings: 6
- Prep Time: 1.25h
- Cook Time: 6m
- Recipe #25259
Ingredients
- 2 pounds fresh shrimp (unpeeled large shrimp)
- 1/2 cup chili sauce
- 1/4 cup olive oil
- 2 tablespoons corn syrup (dark)
- 2 tablespoons red wine vinegar
- 1/4 cup chopped fresh parsley
- 2 garlic cloves
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 lemons, whole (cut into wedges)
How to Make
-
Step 1: Peel and devein shrimp; set aside.
-
Step 2: Position the knife blade in a food processor. Add chili sauce and the next 7 ingredients. Process until smooth. Set aside.
-
Step 3: Loosely thread shrimp and lemon wedges onto 6 metal skewers. Place kabobs in a 13 x 9 x 2 inch baking dish. Spoon the marinade mixture over the shrimp. Cover and marinade for 1 hour in the refrigerator.
-
Step 4: Remove kebabs from the marinade and discard the marinade. Grill the kebabs over medium=hot coals for 3 minutes on each side or until the shrimp turns pink. Squeeze lemon wedges over the cooked shrimp. Enjoy!
Nutritional Facts
- Serving Size: 1 (275.3 g)
- Calories 270.8
- Total Fat - 11 g
- Saturated Fat - 1.5 g
- Cholesterol - 190.4 mg
- Sodium - 1269.2 mg
- Total Carbohydrate - 21.5 g
- Dietary Fiber - 3.8 g
- Sugars - 10.7 g
- Protein - 22.3 g
- Calcium - 112.5 mg
- Iron - 1.4 mg
- Vitamin C - 44.8 mg
- Thiamin - 0.1 mg