Luscious shrimp and juicy tomatoes take center stage in this zesty lime- and jalapeño-marinated appetizer.
Prep Time: 20 minutes
Chilling Time: 3 hours
Yield: 12 servings
1½ pounds frozen large shrimp in shells, thawed
¼ cup lime juice
¼ cup sliced green onions
2 tablespoons olive oil
1 teaspoon honey
¼ teaspoon cumin seed, crushed
1 fresh jalapeño pepper, seeded and finely chopped
2 cloves garlic, minced
1⁄8 teaspoon salt
1 cup cherry or grape tomatoes
- Peel and devein shrimp. In large saucepan bring 6 cups water to boiling. Add shrimp. Simmer, uncovered, for 1 to 3 minutes or until shrimp turn pink. Drain. Rinse under cold water. Drain.
- In heavy plastic bag set in shallow pan combine cooked shrimp, lime juice, onions, olive oil, honey, cumin, jalapeño pepper, garlic and salt; mix well. Seal bag. Refrigerate for 3 hours, turning bag occasionally.
- Add tomatoes to shrimp. Turn bag until tomatoes are coated with marinade. Drain. Discard marinade. Arrange shrimp and tomatoes on lettuce-lined serving platter. Serve with cocktail forks or cocktail toothpicks.
Per Serving (2 shrimp plus 2 tomatoes):
calories: 61; 17 calories from fat
total fat: 2 g; 0 g saturated fat, 0 g trans fat
cholesterol: 76 mg; sodium: 129 mg
total carbohydrates: 1 g
fiber: 0 g
sugars: 1 g
protein: 10 g
vitamins: vitamin A (4% DV)
vitamin C (8% DV)
minerals: calcium (4% DV)
iron (6% DV)
exchanges: 1 lean meat