Provided by EatingWell
1. Mix tomatoes, bell pepper, cucumber, celery, onion, chives, vinegar, lemon juice, Worcestershire sauce, pepper, salt and hot sauce in a large bowl. Cover and chill for at least 20 minutes or up to 1 day.
2. Mix shrimp, garlic and thyme in a medium bowl; cover and refrigerate for 20 minutes.
3. Coat a grill pan with cooking spray and heat over medium-high heat or preheat the grill to medium-high and oil the grill rack (see Tip). Cook the shrimp until pink and firm, about 2 minutes per side. Serve the shrimp with the salsa in martini glasses or bowls.
To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Calories 131 Carbohydrates 10 Fat 1 Saturated fat 0
Mono unsaturated fat 0 Protein 20 Cholesterol 168 Fiber 2 Potassium 681
This recipe has been added to the following public cookbooks:
Seafood,
Love To Eat Food,
Susi's,
kevin,
kfm542
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | fusionscuisine
07/02/07 12:00 AM | Good and EasyPretty easy to make. My advice is to let the salsa marinate for a day. Also, the ingredient at the bottom of the list is thyme, if you hadn't guessed by now. Don't forget to season with salt and pepper.
-James Thompson
Fusions Cuisine
www.fusionscuisine.com |
| ★ ★ ★ ★ ★ | Jord4Db
06/21/07 12:00 AM | Summer Shrimp SnapThe best thing I have ever had. Very light and tasty |
1 - 2 of 2 Reviews
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