1/3 cup lemon juice
1 tablespoon ground mustard (dry)
1 tablespoon vegetable oil
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon salt
1/8 teaspoon paprika
1 ½ pounds fresh or frozen (thawed) uncooked large shrimp, peeled and deveined
2 limes
1 medium mango, cut into 1-inch pieces, if desired
1. Mix lemon juice, mustard oil, cumin, coriander, salt and paprika in shallow non-metal dish or resealable plastic bag. Add shrimp; turn to coat with marinade. Cover dish or seal bag and refrigerate, stirring occasionally, at least 1 hour but no longer than 4 hours.
2. Heat coals or gas grill. Remove shrimp from marinade; reserve marinade. Cut limes into ½-inch slices; cut into fourths. Thread shrimp, lime and mango alternately on each of six 15-inch metal skewers, leaving space between each piece.
3. Cover and grill kabobs 5 to 6 inches from medium heat about 10 minutes, turning and brushing 2 to 3 times with marinade, until shrimp are pink and firm. Discard any remaining marinade. Garnish with lime wedges. 6 servings.
Serving Size: 1 serving.. Calories 100 (Calories from fat 25); Fat 3 grams (Saturated 1 Gram); Cholesterol 105 mg; Sodium 1 mg; Carbohydrate 7 grams (Dietary Fiber 1 gram); Protein 12 grams
% Daily Value: vitamin A 16%; Vitamin C 12%; Calcium 2%; Iron 12 %.
Diet Exchanges: ½ starch, 1 ½ very lean meat.
