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Seafood 01 02 03 Weight Watchers LowFat Cooking
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Grilled Shrimp Kabobs

main dishes, seafood, bbq & grilling

1/3 cup worcestershire sauce
1/2 cup nonfat mayonnaise
1/2 cup lemon juice
2 cups clam juice
--or chicken broth
1 tablespoon brown sugar
1/4 cup fresh chopped cilantro
--or dill or basil or other herbs
--or 4 teaspoons dried herbs
1 1/2 pound large shrimp; peeled and deveined
--or 1 1/2 pound large scallops
2 green bell peppers; seeded
--cut into 1-inch squares
2 red bell peppers; seeded
--cut into 1-inch squares
1 large spanish onion; peeled
--cut into wedges
12 mushrooms
--stem ends trimmed
--wiped clean with moist paper towe

1. In oblong baking dish long enough to contain skewers, combine Worcestershire sauce, mayonnaise, lemon juice, clam juice, brown sugar and herbs, stirring briskly with fork to blend.

2. On 6 long or 12 small skewers, arrange shrimp or scallops alternately with vegetables, ending with a mushroom to anchor (use 2 mushrooms if using long skewers, one at each end). Place skewers in pan with marinade, cover and let stand 20 minutes, or refrigerate up to 2 days, turning often to coat all sides.

3. Prepare grill until coals turn gray, or follow directions for gas or electric grill. Remove kabobs from marinade and drain, reserving marinade.

4. Cook kabobs over hot coals, about 4 minutes on each side, until seafood is cooked but still tender and vegetables are lightly browned. Heat remaining marinade in small saucepan on side of grill and spoon over skewers before serving.

Makes 6 servings. Preparation time: 20 minutes. Marinating time: 20 minutes. Grilling time: 10 minutes.

Per serving: About 172 cal, 25 g pro, 17 g car, 2 g fat, 10% cal from fat, 173 mg chol, 560 mg sod, 2 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Vol. VI, #3

Yield: 6 servings

Preparation Time: 0:00

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