Grilled Lemon Ginger Shrimp

This was an okay recipe. A quick recipe to throw together, but I wish I could have add more lemon flavor. I was already at my condiment limit so I couldn't add more than 1 tbsp. Make sure you marinate the shrimp for the full 2 hours to get the most flavor. I didn't grill my shrimp, but just cooked them over the stove. These would have been better if they were grilled. Next time I will definitely do that. I hope you enjoy the recipe!

Grilled Lemon Ginger Shrimp

20 ounces jumbo shrimp, peeled and deveined when cooked - should yield 2 - 7 oz servings cooked (2 Leans)
1 tbsp olive oil (3 Healthy Fats)
1 tsp sesame oil (1 Healthy Fats)
1 tbsp lemon juice (1 1/2 Condiments)
1/4 tsp garlic powder(1 Condiment)
1/2 tsp ground ginger (1 Condiment)
1/2 tsp coriander (cilantro) (1 Condiment)
1/4 tsp paprika (1/2 Condiment)
1/4 tsp salt (1 Condiment)
Dash of pepper (Optional)

In a medium size bowl combine the olive oil, sesame oil, lemon juice, onion, garlic, ginger, cilantro, paprika, salt, and pepper until blended. Reserve a small amount for basting. Add shrimp, and stir to coat. Cover, and refrigerate for 2 hours.

Preheat grill to medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste with reserved sauce while cooking.

Also good with fish baked in foil.

2 Servings with 1 Lean (7 oz cooked shrimp), 2 Healthy fats, and 3 Condiments per serving

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