In a large bowl, combine the peanut oil, ginger, and lemon zest. Add the shrimp, cover with plastic wrap, and marinate, in the refrigerator for 2 hours. Prepare a fire in the grill or preheat the broiler. Meanwhile, trim the lemongrass by peeling off any dried, brownish leaves and soak the stalks in cold water for 15 minutes. Thread each shrimp on a lemongrass stalk and grill until pink, 2 to 3 minutes, depending upon their thickness. Per serving: 1145 Calories (kcal); 111g Total Fat; (86% calories from fat); 34g Protein; 4g Carbohydrate; 255mg Cholesterol; 251mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 21 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0004 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (296g)|
|Recipe Makes: 1|
|Calories from Fat: 999 (87%)|
|Amt Per Serving||% DV|
|Total Fat 111g||148 %|
|Saturated Fat 18.8g||94 %|
|Monounsaturated Fat 50.3g|
|Polyunsanturated Fat 35.7g|
|Cholesterol 255.4mg||79 %|
|Sodium 251.1mg||9 %|
|Potassium 388.7mg||10 %|
|Total Carbohydrate 5g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 4.5g|
|Protein 34.5g||49 %|
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: 1148
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