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Tequila-Cane Shrimp

Source of Recipe


Cooking Light-6/01






List of Ingredients



• 1 to 2 tablespoons chopped drained canned chipotle chiles in adobo sauce
  
• 1/4 cup tequila
  
• 1/4 cup cane or maple syrup
  
• 1/2 teaspoon ground cumin
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• 1 garlic clove, minced
  
• 24 medium shrimp, peeled and deveined (about 3/4 pound)
  
• Cooking spray
  






Instructions



1. Prepare grill.
   
   
2. Place the chipotle chiles in a zip-top plastic bag. Add the tequila and the next 5 ingredients (tequila through minced garlic) to the bag, and stir well. Add the shrimp; seal and marinate in the refrigerator for 20 minutes. Remove shrimp from bag, reserving marinade. Place the reserved marinade in a small saucepan; bring to a boil, and cook 2 minutes. Remove from heat.
   
   
3. Thread shrimp onto 6 (6-inch) skewers. Place shrimp on a grill rack coated with cooking spray, and grill for 2 minutes on each side or until the shrimp are done. Serve with sauce. Yield: 2 servings (serving size: 3 kebabs and about 3 tablespoons sauce).
   
   
4. CALORIES 353 (9% from fat); FAT 3.7g (sat 0.6g, mono 0.7g, poly 1.4g); PROTEIN 35g; CARB 44.1g; FIBER 0.4g; CHOL 259mg; IRON 6.1mg; SODIUM 680mg; CALC 131mg