Recipe courtesy Sandra Lee
Preheat grill to medium.
Pat shrimp dry with paper towels, and place on bamboo skewers.
Brush shrimp with 1/4 cup dressing, sprinkle with a generous amount of salt and pepper and place on the grill.
Grill 2 to 3 minutes per side, or until shrimp are opaque and cooked through. Baste once, if desired.
In a small bowl, combine mayonnaise with remaining 1 tablespoon of roasted garlic dressing, 1 teaspoon minced garlic, and 1 teaspoon paprika. Serve as a dip for the shrimp.
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Serving Size: 1 Serving (21g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 69 | ||
Calories from Fat: 60 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 7mg | 2 % | |
Sodium 178.1mg | 6 % | |
Potassium 25.5mg | 1 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 2g | ||
Protein 0.2g | 0 % | |
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: 69
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