Directions:
- In a small bowl, combine the salad dressing, parsley and basil. Alternate the vegetables and shrimp on eight metal or soaked wooden skewers.
- Grill, uncovered, over medium heat for 3 minutes, turning once. Baste with dressing mixture. Grill 3-4 minutes longer or until shrimp turn pink and vegetables are tender, turning and basting frequently. Serve with rice. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 491.75 Kcal (2059 kJ) | ||
| Calories from fat | 210.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.36g | 36% | |
|---|---|---|---|
| Cholesterol | 67.56mg | 23% | |
| Sodium | 1316.89mg | 55% | |
| Potassium | 671.58mg | 14% | |
| Total Carbs | 58.13g | 19% | |
| Sugars | 7.37g | 29% | |
| Dietary Fiber | 5.06g | 20% | |
| Protein | 15.04g | 30% | |
| Vitamin C | 43.1mg | 72% | |
| Iron | 2.8mg | 16% | |
| Calcium | 59.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 118.14 Kcal (495 kJ) | ||
| Calories from fat | 50.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.61g | 36% | |
|---|---|---|---|
| Cholesterol | 16.23mg | 23% | |
| Sodium | 316.37mg | 55% | |
| Potassium | 161.34mg | 14% | |
| Total Carbs | 13.97g | 19% | |
| Sugars | 1.77g | 29% | |
| Dietary Fiber | 1.22g | 20% | |
| Protein | 3.61g | 30% | |
| Vitamin C | 10.4mg | 72% | |
| Iron | 0.7mg | 16% | |
| Calcium | 14.3mg | 6% | |
* 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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