Enjoy this wonderful grilled shrimp served with basil mayonnaise – a seafood dinner ready in 20 minutes.
tablespoons butter or margarine, melted
tablespoon lemon juice
teaspoon garlic powder
teaspoon lemon pepper
lb uncooked peeled deveined large shrimp, thawed if frozen and tails peeled
cup mayonnaise or salad dressing
tablespoons chopped drained roasted red bell peppers (from 7-oz jar)
tablespoons chopped fresh basil leaves
teaspoon grated lemon peel
Heat closed medium-size contact grill for 5 to 10 minutes. In large bowl, mix butter, lemon juice, garlic powder and 1/2 teaspoon of the lemon pepper. Add shrimp; toss to coat.
Place shrimp on grill. Close grill. Grill 4 to 6 minutes or until shrimp are pink and firm.
Meanwhile, in small bowl, mix mayonnaise, bell peppers, basil, lemon peel and remaining 1/4 teaspoon lemon pepper. Serve with shrimp.
To devein shrimp, use a small, pointed knife or a shrimp deveiner to make a shallow cut along the center back of each shrimp, then wash out the vein.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.