Set the finished skewers atop hot cooked rice tossed with chopped fresh cilantro. If using wooden skewers, soak them in water while you prepare the ingredients.
Ingredients
1 1/2 cups cherry tomatoes (about 12 ounces)
1 pound peeled, deveined large shrimp
1 medium red onion, cut into 1 1/2-inch pieces (about 1 cup)
1 medium green pepper, cut into 1 1/2-inch pieces (about 1 cup)
Cooking spray
1/4 cup fresh lime juice, divided
1/4 teaspoon black pepper
1/8 teaspoon salt
1/2 cup mango chutney
1/4 cup chopped green onions
2 tablespoons low-sodium soy sauce
1/2 teaspoon bottled minced garlic
Preparation
Preheat broiler.
Thread tomatoes, shrimp, onion, and pepper alternately onto each of 8 skewers. Place skewers on a wire rack coated with cooking spray; place rack on a roasting pan. Drizzle with 2 tablespoons juice; sprinkle with black pepper and salt. Broil 4 minutes or until shrimp are done, turning once.
Combine remaining 2 tablespoons juice, chutney, and remaining ingredients in a small bowl, stirring well. Serve sauce with skewers.
Yield
4 servings (serving size: 2 skewers and about 1/4 cup sauce)
Nutritional Information
CALORIES 217(10% from fat); FAT 2.4g (sat 0.5g,mono 0.4g,poly 1g); PROTEIN 25.4g; CHOLESTEROL 172mg; CALCIUM 98mg; SODIUM 522mg; FIBER 3g; IRON 3.8mg; CARBOHYDRATE 24.8g
Alison Lewis , Cooking Light, JULY 2006
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