Nutrition Facts

• • Calories: 194
  • Fat: 4g
  • Saturated Fat: 1g
  • Cholesterol: 174mg
  • Sodium: 332mg
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 24g

Ingredients

• • 4 cloves garlic, minced
  • 1 Tbsp paprika
  • 1 1/2 tsp brown sugar
  • 1/2 tsp cumin
  • 1 tsp chili powder
  • 1/4 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup beer *(substitute 1/4 cup white wine)
  • 1 lb jumbo unpeeled shrimp
  • 2 Tbsp fresh cilantro, finely chopped
  • 1 lime, cut in pieces

• Mango Jalapeño Sauce:

  • 1 1/2 cups fresh or frozen mango, cubed (defrost if using frozen)
  • 1/4 cup water
  • 1 tsp canola oil
  • 1 small red onion, finely chopped
  • 1 Tbsp jalapeño chili, finely chopped
  • 1/4 cup low fat yogurt

Preparation

• Shrimp marinade

  • Combine garlic, paprika, brown sugar, cumin, chili powder, salt, pepper, and beer in blender or food processor. Puree until it becomes a smooth paste. Put shrimp in large bowl. Pour marinade over shrimp and toss to coat. Cover and refrigerate for 15 minutes.

• Mango Jalapeño Sauce

  • Puree mango and 1/4 cup of water and set aside. Heat oil in nonstick saucepan. Sauté red onion and jalapeño cook until onion is translucent, about 3 minutes. Add mango puree; bring to a boil, stirring occasionally. Reduce heat and simmer 1 minute. Remove saucepan from heat. Stir in yogurt.

• Grilling instructions

  • Spritz grill rack or nonstick grill pan with cooking spray. Set heat to medium-high. Cook shrimp about 2 minutes on each side. Remove shrimp and sprinkle with cilantro and a splash of fresh-squeezed lime juice. Serve with sauce and plenty of napkins.

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