1.In a shallow dish, combine shrimp, 1 teaspoon zest, 1/4 cup juice, garlic, oil, 1 tablespoon thyme, 1/2 teaspoon salt, and teaspoon pepper; toss to coat. Marinate in the refrigerator for 30 minutes (or up to 8 hours). Soak eight 8-inch wooden skewers in water 30 minutes before cooking.
2.In a small bowl, combine mayonnaise, remaining 1/2 teaspoon zest, remaining 1/4 cup juice, and remaining 1 teaspoon thyme; season dipping sauce with salt and pepper.
3.Heat grill to medium; lightly oil grates. Thread shrimp onto skewers, and grill, turning once, until shrimp are opaque throughout, 3 to 4 minutes. Serve shrimp with dipping sauce.
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|Serving Size: 1 Serving (145g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 104 (48%)|
|Amt Per Serving||% DV|
|Total Fat 11.6g||15 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 170.2mg||52 %|
|Sodium 341.8mg||12 %|
|Potassium 248mg||7 %|
|Total Carbohydrate 4g||1 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 3.9g|
|Protein 23.1g||33 %|
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Calories per serving: 218
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