|Grilled Green Shrimp|
3/4 cup chopped parsley
3/4 cup chopped basil
2 cloves garlic, minced
4 tsp extra virgin olive oil
3/4 tsp salt
3/4 tsp pepper
1 1/2 lbs large shrimp, peeled and deveined, tails on
To prepare the marinade, combine the parsley, basil, garlic, oil, salt, and pepper in a zip closed plastic bag. Add the shrimp. Squeeze the air out of the bag, turn to coat the shrimp, and refrigerate 1 hour or overnight.
Spray a ridged, nonstick grill pan with cooking spray and set over medium-high heat. Working in batches, if necessary, grill the shrimp until they are just opaque in the center and lightly browned on the outside, 2-3 minutes on each side.
Serve alongside grilled vegetables or over angel hair tossed with olive oil.
N.I. (for a serving of the shrimp only): 125 cal, 3 g fat, 202 mg chol, 451 mg sod, 1 g carb, 0 g fiber, 22 g
Served with a cup of angel hair pasta and some roasted cauliflower, this was a quick and easy dinner. The combination of parsley, garlic, olive oil, and basil is a no brainer and I think I would try this again with grilled veggies that I'd marinated (separately, of course) in the same flavorful combination.