Nothing says Summer, like shrimp kabobs. Make a little or a lot, depends on how many you need to feed and how much shrimp you’ve got on hand. I started marinating them a few years back and discovered the unique flavor from a number of marinades. This one has a bit of Asian flair.
¼ cup dry Sherry
2 Tbsp low sodium soy sauce
3 gloves of garlic, crushed
1 tsp of ginger
1 ½ lb. peeled shrimp
24 small cherry tomatoes
Sweet pepper (red or green or both), cut-up
1 large onion, cut-up
1. Combine first 5 ingredients, add shrimp and marinate for 2 hours.
2. Remove shrimp from marinade.
3. Thread skewers with cherry tomatoes, peppers and onions with shrimp in between the vegetables.
4. Place kabobs on rack and cook 5 to 6 minutes on each side.
5. Serve with rice.
Shrimp is a low fat, low calorie, low sodium seafood that is high in protein. Be sure to use low sodium soy sauce to keep this dish heart healthy. Ginger aids in digestion and has anti-inflammatory benefits. Red and green pepper are rich in beta carotene and vitamins and nutrients.