Directions:
- In a small bowl, combine the salad dressing, honey and garlic; set aside 1/2 cup. Pour remaining marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate reserved marinade for basting.
- Drain and discard marinade. Thread shrimp onto eight metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly.
- Grill, uncovered, over medium heat or broil 4 in. from the heat for 1 to 1-1/2 minutes on each side. Baste with reserved marinade. Grill or broil 3-4 minutes longer or until shrimp turn pink, turning and basting frequently. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 480.97 Kcal (2014 kJ) | ||
| Calories from fat | 195.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.76g | 33% | |
|---|---|---|---|
| Cholesterol | 65.97mg | 22% | |
| Sodium | 1298.66mg | 54% | |
| Potassium | 118.72mg | 3% | |
| Total Carbs | 66.73g | 22% | |
| Sugars | 34.93g | 140% | |
| Dietary Fiber | 1.14g | 5% | |
| Protein | 9.08g | 18% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 1.2mg | 7% | |
| Calcium | 36.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 301.61 Kcal (1263 kJ) | ||
| Calories from fat | 122.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.64g | 33% | |
|---|---|---|---|
| Cholesterol | 41.37mg | 22% | |
| Sodium | 814.37mg | 54% | |
| Potassium | 74.44mg | 3% | |
| Total Carbs | 41.84g | 22% | |
| Sugars | 21.9g | 140% | |
| Dietary Fiber | 0.71g | 5% | |
| Protein | 5.69g | 18% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.7mg | 7% | |
| Calcium | 22.6mg | 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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