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Home / Recipes / Grilled Shrimp with Asian Pesto
Grilled Shrimp with Asian Pesto
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 Low Calorie   Low Carbohydrate   Low Fat   Low Sodium   Spices For Health

This cilantro-packed pesto puts a new twist on classic Italian basil pesto, and you’ll find it just as delicious and versatile.

Makes 4 servings.

Prep Time: 20 minutes

Refrigerate Time: 30 minutes

Cook Time: 6 minutes

INGREDIENTS

1/4 cup orange juice
2 teaspoons McCormick® Ginger, Ground
1 teaspoon olive oil
1/2 teaspoon McCormick® Garlic Powder
1/4 teaspoon Sea Salt from McCormick® Sea Salt Grinder
1 pound large shrimp, peeled and deveined

Asian Pesto:
2 tablespoons toasted slivered almonds
1 cup fresh cilantro leaves
2 tablespoons orange juice
1 tablespoon olive oil
1 tablespoon chopped seeded jalapeno pepper
1/4 teaspoon McCormick® Ginger, Ground
1/8 teaspoon Sea Salt from McCormick® Sea Salt Grinder

DIRECTIONS

1. Mix orange juice, ginger, oil, garlic powder and sea salt in medium bowl. Reserve 2 tablespoons marinade for brushing. Add shrimp to remaining marinade in bowl; toss to coat well. Cover. Refrigerate 30 minutes.

2. Meanwhile, for the Pesto, place almonds in food processor; cover. Process until finely chopped. Add remaining ingredients; cover. Process until mixture is coarsely chopped. Set aside.

3. Place shrimp on grill rack sprayed with no stick cooking spray. Grill over medium-high heat 4 to 6 minutes or until shrimp turn pink, turning and brushing with reserved marinade. Serve shrimp with Asian Pesto.

NUTRITION INFORMATION

per serving

Calories: 159

Fat: 7 g

Carbohydrates: 5 g

Cholesterol: 168 mg

Sodium: 347 mg

Fiber: 1 g

Protein: 19 g

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