Makes 4 servings.
Prep Time: 20 minutes
Refrigerate Time: 30 minutes
Cook Time: 6 minutes
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
PRINT RECIPE
Printer Friendly Versions
Print Full Page | Print 4x6 | Print 3x5