Directions:
- In a large resealable plastic bag, combine the cilantro, oil, chives, and garlic. Add the shrimp; seal bag and turn to coat. Cover and refrigerate for 1 hour.
- In a blender, combine the sauce ingredients, cover and process until blended. Chill until ready to serve.
- Thread shrimp onto four metal or soaked wooden skewers. Grill, covered, over medium heat .for 2-3 minutes on each side or until shrimp turn pink. Serve with sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 471.44 Kcal (1974 kJ) | ||
| Calories from fat | 274.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.53g | 47% | |
|---|---|---|---|
| Cholesterol | 71.52mg | 24% | |
| Sodium | 1802.45mg | 75% | |
| Potassium | 161.07mg | 3% | |
| Total Carbs | 43.33g | 14% | |
| Sugars | 7.22g | 29% | |
| Dietary Fiber | 2.7g | 11% | |
| Protein | 9.26g | 19% | |
| Vitamin C | 6mg | 10% | |
| Iron | 1.3mg | 7% | |
| Calcium | 42.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 238.21 Kcal (997 kJ) | ||
| Calories from fat | 138.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.43g | 47% | |
|---|---|---|---|
| Cholesterol | 36.14mg | 24% | |
| Sodium | 910.73mg | 75% | |
| Potassium | 81.39mg | 3% | |
| Total Carbs | 21.9g | 14% | |
| Sugars | 3.65g | 29% | |
| Dietary Fiber | 1.36g | 11% | |
| Protein | 4.68g | 19% | |
| Vitamin C | 3mg | 10% | |
| Iron | 0.6mg | 7% | |
| Calcium | 21.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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