Friday, August 16, 2013

Grilled Shrimp with Cilantro Dipping Sauce

2 tablespoons minced fresh cilantro
2 tablespoons olive oil
1 tablespoon minced fresh chives
1 garlic clove, minced
1 pound uncooked medium shrimp, peeled and deveined

1 cup fresh cilantro leaves
1 cup fat-free mayonnaise
1 jalapeno pepper, seeded
1 garlic clove, peeled
1 tablespoon white vinegar
1 teaspoon sugar
Dash cayenne pepper

•In a large resealable plastic bag, combine the cilantro, oil, chives and garlic. Add the shrimp; seal bag and turn to coat. Cover and refrigerate for 1 hour.
•In a blender, combine the sauce ingredients; cover and process until blended. Chill until serving.
•Thread shrimp onto four metal or soaked wooden skewers. Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink. Serve with sauce. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Find the original recipe here.

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