- 4
Ingredients
- 1 (8-ounce) jar oil-packed sun-dried tomato halves
- 1 cup chopped fresh cilantro
- 1/2 teaspoon lemon rind
- 2 tablespoons fresh lemon juice
- 1 1/4 teaspoons curry paste
- 1 1/2 pounds large shrimp, peeled and deveined
- Cooking spray
Preparation
Step 1
Drain sun-dried tomatoes in a sieve over a bowl, reserving oil. Place 1 tablespoon reserved oil in a food processor. Coarsely chop 1 cup tomatoes; add to food processor. Place remaining oil and sun-dried tomatoes in sun-dried tomato jar; reserve for another use. Add cilantro, rind, juice, and curry to food processor; process until smooth. Combine tomato mixture and shrimp in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally. Remove shrimp from bag; discard marinade.
Prepare grill to medium-high heat.
Place shrimp on grill rack coated with cooking spray; grill 3 minutes on each side or until done.
Nutritional Information:
Amount per serving
Calories: 224
Calories from fat: 25%
Fat: 6.1g
Saturated fat: 1g
Monounsaturated fat: 2.5g
Polyunsaturated fat: 1.5g
Protein: 35.5g
Carbohydrate: 5.7g
Fiber: 1.2g
Cholesterol: 259mg
Iron: 4.8mg
Sodium: 292mg
Calcium: 102mg