Makes 4 servings.
Prep Time: 20 minutes
Refrigerate Time: 30 minutes
Cook Time: 6 minutes
INGREDIENTS
1/4 cup orange juice
2 teaspoons McCormick® Ginger, Ground
1 teaspoon olive oil
1/2 teaspoon McCormick® Garlic Powder
1/4 teaspoon salt
1 pound large shrimp, peeled and deveined
Asian Pesto:
2 tablespoons toasted slivered almonds
1 cup fresh cilantro leaves
2 tablespoons orange juice
1 tablespoon olive oil
1 tablespoon chopped seeded jalapeno pepper
1/4 teaspoon McCormick® Ginger, Ground
1/8 teaspoon salt
DIRECTIONS
1. Mix orange juice, ginger, oil, garlic powder and salt in medium bowl. Add shrimp; toss to coat well. Cover. Refrigerate 30 minutes.
2. Meanwhile, for the Pesto, place almonds in food processor; cover. Process until finely chopped. Add remaining ingredients; cover. Process until mixture is coarsely chopped. Set aside.
3. Place shrimp on grill rack sprayed with no stick cooking spray. Grill over medium-high heat 4 to 6 minutes or until shrimp turn pink, turning once. Serve shrimp with Asian Pesto.
NUTRITION INFORMATION
per serving
Calories: 155
Fat: 7 g
Carbohydrates: 4 g
Cholesterol: 168 mg
Sodium: 418 mg
Fiber: 1 g
Protein: 19 g
PRINT RECIPE
Printer Friendly Versions
Print Full Page | Print 4x6 | Print 3x5