Combine vinegar, lime zest, lemon zest, lime juice, lemon juice, ginger paste, garlic dill and thyme in a bowl. Add the shrimp and coat well. Place in refridgerator for two hours to marinate.
After 2 hours add Olive oil and recoat shrimp.
Skewer the shrimp on bamboo skewers to grill.
Grill over high heat charcoal for 3-4 minutes per side.
Serve over Herbed Rice
mix lemon juice, ginger, dijon, honey and dill in a small bowl.
cut remaining lemon chunk into three pieces
heat olive oil over medium heat
add rice and cook, stirring frequently until rice turns translucent
add the liquid ingredients and water
add the lemon chunks
reduce to low simmer and cook for 15 minutes until nearly tender
add the corn kernels and finish cooking
Remove lemon chunks from rice.
Pile a mound of rice in a colorful bowl.
Drizzle with a really fruity extra virgin olive oil
place skewers of shrimp on top and take to table
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (415g)|
|Recipe Makes: 3|
|Calories from Fat: 214 (30%)|
|Amt Per Serving||% DV|
|Total Fat 23.8g||32 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 14.7g|
|Polyunsanturated Fat 4g|
|Cholesterol 227mg||70 %|
|Sodium 353.9mg||12 %|
|Potassium 718.9mg||19 %|
|Total Carbohydrate 87.8g||26 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 81.1g|
|Protein 39.3g||56 %|
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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: 713
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