Ginger Lime Shrimp

This recipe smells amazing and has a nice, spicy kick to it. I cooked these in a saute pan rather than on the grill, and served them over roasted veggies. Yum. It would go very nicely with rice as well. Timing-wise, it's pretty easy once you get the shrimp peeled - that can take a while, though, so I recommend either buying pre-peeled shrimp or getting the jumbo size, to cut down on the peeling time.

• 1/2 cup fresh cilantro leaves
• 1/4 cup thinly sliced green onions
• 2 tablespoons chopped peeled fresh ginger
• 1 tablespoon fresh lime juice
• 1 tablespoon canola oil
• 1/2 teaspoon salt
• 1/2 teaspoon dark sesame oil
• 4 garlic cloves, chopped
• 1 jalapeño pepper, seeded and chopped
• 1 1/2 pounds large shrimp, peeled and deveined (about 32 shrimp)
• Cooking spray

Combine the first 9 ingredients in a food processor, and process until coarsely chopped.

Combine cilantro mixture and shrimp in a large zip-top plastic bag; seal and shake well. Refrigerate 30 minutes.

Prepare grill.

Remove shrimp from bag; discard marinade. Thread 4 shrimp on each of 8 (8-inch) skewers. Place shrimp skewers on a grill rack coated with cooking spray; grill 5 minutes or until done, turning once.

Yield: 4 servings, 2 skewers each (~ 8 shrimp), 4 points (204 cal, 5 g fat, .3g fiber)