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:
- 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.
- 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
