If using wooden skewers, soak them in water for at least 30 minutes to prevent scorching. Thaw shrimp, if frozen. Peel shrimp, leaving tails intact. Devein shrimp; rinse and pat dry with paper towels. Combine butter and oil in a small sauce pan. Melt over medium-high heat. Add garlic; cook 2 minutes. Remove from heat. Stir in wine, parsley, lemon peel and pepper; set aside. Alternately thread shrimp, green onion, and red sweet pepper pieces on 20 4-6" skewers. Brush with butter mixture. Spray broiler pan with non-stick coating. Place skewers on prepared pan. Broil 4 inches from heat 8-10 minutes or till shrimp are opaque, turning skewers once and brushing with butter mixture halfway through broiling. Or, grill the skewers directly over medium coals 6-8 minutes or till shrimp are opaque, turning once and brushing with butter mixture half way through grilling. Serve immediately. Makes 30 servings. NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 35. - ~---------------------------------------------------------------------- To unsubscribe from this list, please visit
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1018g)|
|Recipe Makes: 1|
|Calories from Fat: 222 (28%)|
|Amt Per Serving||% DV|
|Total Fat 24.6g||33 %|
|Saturated Fat 9.5g||48 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 711.5mg||219 %|
|Sodium 815.7mg||28 %|
|Potassium 2255.6mg||59 %|
|Total Carbohydrate 44.1g||13 %|
|Dietary Fiber 13.4g||53 %|
|Sugars, other 30.8g|
|Protein 100.1g||143 %|
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Calories per serving: 804
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