Grilled Shrimp With Pasta and Pineapple Salsa |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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From The American Diabetes Association's Flavorful Seasons Cookbook ADA Bookstore: 1-800-232-6733 However, each diabetic should meet with their own nutritionist to see what and how much they can eat. Ingredients:
2 lbs pineapple chunks, packed in their own juice, drained |
1 large red bell pepper, chopped |
1 large red onion, chopped |
1 jalapeno pepper, minced (seeded for less heat or half seeded for more heat) |
1/4 cup pineapple juice (from the pineapple chunks) |
1/4 cup orange juice |
1/3 cup lime juice |
1 -2 tablespoon low sodium soy sauce (optional) |
1 1/2 cups shrimp, peeled and deveined |
4 1/4 cups cooked rotini pasta or 4 1/4 cups spirali pasta or 4 1/4 cups fusilli or 4 1/4 cups rotelle pasta |
Directions:
1. In a large bowl, combine all salsa ingredients plus the low-sodium tamari, except the shrimp and pasta.
2. Prepare an outside grill with an oiled rack set 4 inches above the heat source.
3. On a gas grill, set the heat to high.
4. Grill the shrimp on each side for 2 minutes.
5. Toss the pasta with the salsa, arrange the shrimp on top, and serve.
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