From Paulette Vickery's Recipe Collection

WW: SPICY SHRIMP KEBOBS

fish, vegetables

2 1/2 lb medium shrimp
1 single marinade:
2 teaspoon minced garlic
2 teaspoon minced ginger
2 teaspoon lemon grass, chopped
1/2 teaspoon ground cumin
1/2 teaspoon hoisin sauce
2 teaspoon honey mustard
4 each scallions, chopped
2 tablespoon balsamic vinegar

Peel and devain shrimp, leaving tails in tact. Combine marinade ingredients in a large glass bowl. Add shrimp, cover and refrigerate for several hours. Soak 6 thin wooden kebob sticks in water. Remove the marinaded shrimp from the refrigerator, and pierce the shrimp with the sticks to make the kebobs. Grill or broil the shrimp until pink and tender. Per serving: 4 1/2 points, calories 221.1, protein 38.7 G, fat 3.4 G, saturated fat 0.6 G, carbohydrate 6.1 G, fiber 0.2 G, cholesterol 287.4 MG, iron 4.8 MG, sodium 329.9 MG, calcium 104 MG.

Yield: 4 servings




** **