Goal: Get Lean
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>2 lbs unpeeled fresh jumbo shrimp</li>
<li>¼ cup diced onions</li>
<li>½ cup reduced-calorie ketchup</li>
<li>2 tbsp chopped fresh rosemary</li>
<li>1 tbsp ground mustard seed</li>
<li>1 tbsp brown sugar</li>
<li>1 tbsp vinegar</li>
<li>1 tbsp crushed garlic</li>
<li>4 wooden skewers</li>
<li> Lemon wedges</li>
<li> Nonstick cooking spray</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Peel shrimp, leaving tails intact. De-vein shrimp if desired.</li>
<li>Soak skewers in water at least 30 minutes.</li>
<li>Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add onions and cook, stirring constantly, until tender. Mix in ketchup and next five ingredients.</li>
<li>Place shrimp in a zip-top bag, add ketchup mixture, seal bag and shake to coat. Marinate in refrigerator for one hour, turning bag occasionally.</li>
<li>Thread four shrimp onto each skewer, running skewer through neck and tail. </li>
<li>Coat grill rack with cooking spray; place on grill over medium-hot coals (350-400 degrees F).</li>
<li>Place skewers on rack and grill, covered, 3-4 minutes on each side or until shrimp turns pink. Squeeze one lemon wedge over each skewer and serve immediately.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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