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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 1/2 pounds unpeeled large fresh shrimp |
1/2 cup low-fat coconut milk |
1/2 cup fresh lime juice |
1/2 cup unsweetened pineapple juice |
3 tablespoons brown sugar |
2 teaspoons dijon mustard |
2 cloves garlic, minced |
1/3 cup nonfat mayonnaise |
1/4 teaspoon grated lime rind |
2 1/2 tablespoons fresh lime juice |
1 teaspoon brown sugar |
1 teaspoon dijon mustard |
1/8 teaspoon pepper |
3/4 cup fresh cubed pineapple |
1 medium-size sweet red pepper, cut into 1-inch pieces |
1 medium-size green pepper, cut into 1-inch pieces |
8 pearl onions |
vegetable cooking spray |
4 cups cooked long-grain rice (cooked without salt or fat) |
Directions:
1. Peel and devein shrimp, leaving tails intact. Place in a large heavy-duty, zip-top plastic bag.
2. Combine coconut milk and next 5 ingredients. Pour 3/4 cup mixture over shrimp; set remaining mixture aside. Seal bag securely, and shake until shrimp are well coated. Marinate in refrigerator 3 hours, turning bag occasionally.
3. Combine mayonnaise and next 5 ingredients in a small bowl; stir well. Cover and chill thoroughly.
4. Remove shrimp from marinade; discard marinade. Thread shrimp, pineapple, peppers, and onion onto 4 (16-inch) skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place kabobs on rack; grill, uncovered, 4 minutes on each side or until shrimp turn pink, basting frequently with reserved coconut milk mixture. Serve kabobs over rice; top with mayonnaise mixture.
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