Serves 4  Cook Time 1 hour

Ingredients:
1/2 C canola oil
1/4 C lime juice
1/8 C Splenda brown sugar
1/4 C rice vinegar
1/4 tsp red pepper flakes
lime zest
2 cloves garlic
1 Tbsp ginger, grated, peeled
1/4 C basil, fresh chopped
pinch salt
1 1/2 lb 16-20 count shrimp, peeled and deviened
1 tsp chili sauce
1 C sugar-free peach preserves
1/4 C hot Chinese mustard

Directions:

1. Mix the first 10 ingredients in a bowl and whisk to combine, add the shrimp. Pour all the contents in a large zip-loc bag and refrigerate at least 20 minutes or up to overnight.
2. Preheat the grill to medium high heat. Oil the grill rack. Thread the shrimp onto skewers and grill for 1-1/2 minutes per side.

Make the sauce: Whisk chili sauce, preserves, and mustard into a medium bowl.
Serve 2 Tablespoons per guest.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

Metabolic Medical Center 
Metabolic Recipes

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