Recipes: Grilled Tequila Shrimp Dinner

the recipes

may 98

Grilled Tequila Shrimp Dinner

Grilled Tequila Shrimp with Spicy Black Beans

(makes 4 servings)

1	pound (480 g) large shrimp
1	large clove garlic, minced
1/2	teaspoon (1.25 ml) salt (optional)
1/4	teaspoon (1.25 ml) cayenne pepper
1	tablespoon (15 ml) fresh lemon juice
1	tablespoon (15 ml) olive oil
2	tablespoons (30 ml) tequila or additional lemon juice
Spicy Black Beans:
1	roasted red bell pepper, brine packed, cut into 1 inch (2.5 cm) pieces
1	15-ounce (450 g) can black beans, drained, rinsed, and drained again
2	scallions, white part only, thinly sliced
2	tablespoons (30 ml) minced cilantro
2	tablespoons (30 ml) white wine vinegar
1	tablespoon (15 ml) olive oil
1/2	teaspoon (2.5 ml) chili oil
	lemon slices for garnish
	sprigs of fresh cilantro for garnish

1.	Peel and devein shrimp, leaving tails in tact. Rinse and pat dry with paper towels. Lay the shrimp in a shallow nonreactive dish.
2.	Mix together the remaining shrimp ingredients and spread over the shrimp.Let stand at room temperature for at least 15 minutes or cover and refrigerate for up to hour.
3.	Light the grill or preheat the broiler.
4.	Meanwhile, combine the roasted pepper and black beans. Whisk the remaining ingredients except lemon slices and sprigs of cilantro. Pour over beans; toss again.
5.	Thread the shrimp onto 4 skewers and gill for 2 to 3 minutes per side.
6.	Arrange 1/4 of the bean mixture on each of 4 serving plates. Lay the shrimp skewer across the beans. Garnish with a lemon slice and sprig of cilantro.

Per Serving:	194 calories (29% calories from fat), 19 g protein, 6 g total fat (0.8 g saturated fat), 15 g carbohydrate, 135 mg cholesterol, 396 mg sodium
Diabetic Exchanges:	2 1/2 lean meat, 1 carbohydrate (1 bead/starch)

Fresh Spinach Salad with Tangy Citrus Dressing

(makes 4 servings)

1	10-ounce (300 g) package triple-washed baby fresh spinach leaves, rinsed and crisped
4	ounces (120 g) fresh mushroom, cleaned and sliced
Citrus Dressing:
2	tablespoons (30 ml) fresh orange juice
1	tablespoon (15 ml) fresh lemon juice
1	tablespoon balsamic vinegar
1/2	teaspoon (2.5 ml) Dijon mustard
1	tablespoon (15 ml) olive oil

1.	Place he spinach and mushrooms in a large salad bowl.
2.	In a small bowl, whisk together the ingredients for the dressing. Pour over the spinach and mushrooms. Toss to coat. Serve at once.

Per Serving:	61 calories (50% calories from fat), 3 g protein, 4 g total fat (0.5 g saturated fat), 6 g carbohydrates, 2 g dietary fiber, 0 cholesterol, 74 mg sodium
Diabetic Exchanges:	1 vegetable, 1 fat

Sandies

(makes 40 cookies)

Adapted from Dining with the Duchess, Making Everyday Meals a Special Occasion by Sarah, The Duchess of York, and Weight Watchers (Simon & Schuster 1998)

	vegetable cooking spray
2/3	cup (93 g) all-purpose flour
1/2	cup (90 ) wheat-and-barley cereal nuggets
1/2	cup (10 g) spoonable brown sugar substitute
1/4	cup (50 g) granulated sugar
1/4	cup (56 g) unsalted margarine, melted
1/4	cup (60 ml) egg substitute
1/2	teaspoon (2.5 ml) vanilla extract

1.	Preheat the oven to 375°F (190°C, Gas Mark 5). Lightly coat 2 nonstick baking sheets with cooking spray.
2.	In a food processor, combine the flour, cereal, and baking powder. Process until cereal is finely ground, about 1 minute.
3.	In a large mixing bowl, beat the brown sugar substitute, granulated sugar, and margarine until totally incorporated. Add the egg substitute and vanilla, beating until light and fluffy.
4.	With a wooden spoon, stir in the flour mixture. Drop the dough by the 1/2 tablespoon (7.5 ml), placing them about 2 inches (5 cm) apart and making 40 cookies in all.
5.	Bale until; the edges begin to brown and cracks begin to appear on the tops of the cookies, 7 to 8 minutes. Cool completely on wire racks.

Per 2-Cookie Servings	58 calories (36% calories from fat), 1 g protein, 2 g total fat (0.4 g saturated fat), 8 g carbohydrate, trace dietary fiber, 0 cholesterol, 36 mg sodium
Diabetic Exchanges:	1/2 carbohydrate (1/2 bead/starch), 1/2 fat

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