Update my dinner status, I'm making this tonight.
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Servings: 4 Servings
Total Time (median): 5 : 10 Active Time: 1 : 10
US/Metric: [convert to metric]
Ingredients
Preparation
Puree marinade ingredients. Marinate shrimp in 1/2 c marinade, refrigerate 4 hours. Marinate pineapple, yams, bell pepper and corn in remaining marinade. Marinate 4 hours at room temp. Toss ingredients several times during 4-hour period. Skewer shrimp on metal skewers. When fire is hot, place pineapple, corn and yams on grill, cover, cook 5 minutes. Turn these items over, move to the outer edges of grill. Repeat with peppers. Place shrimp in center of grill, cook 3 minutes, covered, on each side. Remove ingredients from grill. Stir in lime juice and cilantro into cooked jasmine rice. Serve. Prep time: 45 minutes Grilling time: 15 minutes Nutritional information per serving (394g): 380 calories, 11 g protein, 8 g fat (1 g sat), 68 g carbohydrates, 45 mg cholesterol, 490 mg sodium Exchanges: 2 breads, 2 lean meats, 2.5 vegetable, 1 fruit A Caribbean-style barbecue with an explosion of flavor in every bite. Pineapple is heavenly grilled and combined with shrimp. NOTES : A Caribbean-style barbecue with an explosion of flavor in every bite. Pineapple is heavenly grilled and combined with shrimp. Recipe by: Wholefoods Markets, Inc. Posted to MC-Recipe Digest V1 #1023 by Suzy Wert on Jan 19, 1998
