Island-Grilled Shrimp with Peach Salsa Recipe

If it's not convenient to grill outdoor, broil these four inches from the heat source in the oven, and follow the rest of the directions.

Ingredients

2 pounds jumbo fresh shrimp, peeled and deveined

2 tablespoons reduced-sodium soy sauce

2 tablespoons olive oil

1 tablespoon plus 1 teaspoon freshly squeezed lime juice, divided

1 teaspoon ground ginger

1 teaspoon curry powder

4 fresh peaches

1 jalapeno or serrano chili pepper, seeded and minced

2 teaspoons balsamic vinegar

Method

Combine shrimp, soy sauce, olive oil, 1 tablespoon lime juice, ginger, and curry powder in a glass bowl; toss well. Cover and refrigerate 2 hours.

Combine peaches, jalapeno, and vinegar in a serving bowl; cover and let stand at room temperature until ready to serve.

Remove shrimp from marinade; discard marinade. Thread tail and neck of each shrimp on skewers so shrimp will lie flat. Grill over medium-hot coals 3 to 4 minutes on each side or until shrimp turn pink. Serve with peach mixture.

Per serving : 230 calories, 32 g protein, 7 g fat(1 g saturated), 130 mg Sodium, 9 g carbohydrates, 130 mg cholesterol

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