Spiced Shrimp Skewers with Clementine Salsa

By VegasBartender

Serve this dish with cooked rice to balance the earthy-flavored shrimp and fiery-sweet salsa
Serving Size: 2 skewers and about 2/3 cup salsa
Calories: 135 (22% from fat)
Fat: 3.3g (sat 0.5g, mono 1.8g, poly 0.6g)
Protein: 9.7g
Carb: 15.9g
Fiber: 3.3g
Chol: 64mg
Iron: 1.5mg
Sodium: 360mg
Calc: 49mg

Ingredients

• Shrimp:
• 1/2 tsp ground cinnamon
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/4 tsp ground ginger
• 1/4 tsp ground coriander seeds
• 1/4 tsp ground cumin
• 1/8 tsp ground red pepper
• Dash of ground nutmeg
• 36 jumbo shrimp (about 2 1/2 lbs), peeled and deveined
• Cooking spray
• Salsa:
• 6 c clementine sections (about 6 clementines)
• 1 1/2 c chopped peeled jicama
• 1 c finely chopped red onion
• 1 Tbsp minced peeled fresh ginger
• 1 Tbsp fresh lime juice
• 1 Tbsp EVOO
• 2 tsp chopped fresh thyme
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 seranno chiles, seeded and finely chopped

Preparation

Step 1

1. To prepare shrimp, combine first 9 ingredients in a large bowl, stir well. Add shrimp, tossing well to coat. Cover and marinate in refrigerator 4 hours.

2. Preheat grill or grill pan.

3. Thread 3 shrimp onto each of 12 (6") skewers. Place skewers on grill rack or grill pan coated with cooking spray; cook 3 minutes on each side or until shrimp are done.

4. To prepare salsa, combine clementine and remaining ingredients, stirring well. Serve salsa with shrimp.

Yield: 6 servings