Mexican Shrimp

Shrimp is a perennial favorite for barbecuing in the summer or just entertaining a few friends at any time of the year. This recipe combines the spirit of the Mediterranean with the tangy spicy flavors of Mexico.

 

Each piece: About 70 calories, 7g protein, 2g carbohydrate, 4g total fat ( 1g sat. fat) 61mg cholesterol and 170mg of sodium.

 

 

• 40 large shrimp
• 1 can chopped mild green chiles
• 2 tablespoons fresh lime juice
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon ground black pepper
• 2 medium avocados
• 20 (12 inches) bamboo skewers with Lime and lemon wedge for garnish

1. In a 4-quart saucepan heat 8 cups water to boiling, add shrimp and heat to boiling. Cook shrimp until they are opaque or 1 to 2 minutes. Drain
2. In a large bowl, mix green chiles with their liquid, lime juice, cilantro, oil, salt, sugar and black pepper. Stir in the shrimp and be sure to thoroughly coat.
3. Just before serving cut each avocado and remove the seed. Peel and cut avocados into 1-inch chunks
4. Thread 2 shrimp and 2 chunks of avocado on each skewer. Arrange the skewers on a large platter and serve immediately

 

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