Serves 4 Cook Time 5 minutes
1 1/2 lbs fresh shrimp, peeled and deveined
3 large lemons, quartered
1 Tbsp lemon juice plus 1 tsp zest
2 Tbsp Smart Balance butter substitute, melted
1 1/2 tsp Spenda
3 Tbsp olive oil
1 jalapeno pepper, stemmed, seeded, and minced fine
2 Tbsp fresh cilantro, chopped
1/2 C rice vinegar
2 Tbsp Splenda
2 large seedless English cucumbers
1/2 medium Vidalia onion sliced into thin half moons
1 Tbsp olive oil
- Thread the shrimp onto skewers going through the head and the tail of each shrimp (keeps them from spinning on the skewer) alternating with the lemon wedges. Mix the Splenda in with the melted Smart Balance and brush this mixture on the shrimp. Season with salt & pepper.
- In a small bowl, mix the oil, jalapeño, cilantro, and lemon juice and zest.
- Grill the skewers on both sides over high heat until opaque (2-3 minutes per side) and baste with the oil and lemon juice mixture. Remove from the grill and sprinkle with cilantro.
For the Cucumber Salad: Whisk the rice vinegar and 2 Tbsp of Splenda together until the “sugar” is dissolved. Add the cucumbers, onion, and 1 Tbsp of oil to the vinegar mixture. Set aside for 5-10 minuets.
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center