In Cuba, the native sour orange is used; here we add lime juice to simulate its flavor. This sauce is terrific on any seafood but is traditionally used for Cuban roast pork.
Combine the juices, garlic, oil, salt and pepper in a large bowl. Reserve 1/2 cup in a separate container for serving; toss the shrimp in remaining marinade, refrigerate 30 minutes to 2 hours.
Heat grill to medium-high. Thread the shrimp on skewers. Grill, turning once, until pink and firm, about 2 minutes per side. Place on a platter; drizzle with reserved sauce. Serve topped with green onions.
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Serving Size: 1 Serving (136g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 167 | ||
Calories from Fat: 57 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.3g | 8 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 172.4mg | 53 % | |
Sodium 269.6mg | 9 % | |
Potassium 247.1mg | 7 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3g | ||
Protein 23.3g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 167
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