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Ingredientes
- 1/2 c. dry white wine
- 1/4 c. extra virgin olive oil
- 1/2 onion, minced
- 1/4 c. fresh lemon juice
- 2 tbsp. sweet vermouth
- 2 tbsp. minced fresh parsley
- 1 tbsp. fresh cilantro (chopped)
- 1 tbsp. white wine Worcestershire Sauce
- 2 cloves garlic, crushed
- 1 1/2 teaspoon celery pwdr
- 1/2 teaspoon salt
- 1/2 teaspoon freshly grnd pepper
- 1/2 teaspoon (scant) grnd ginger
- 30 uncooked med. shrimp, deveined
- 20 cherry tomatoes
- 10 bamboo skewers (soaked in water for 1 hour)
Direcciones
- Mix first 13 ingredients in a shallow dish. Add in shrimp and toss to coat. Cover and chill for 3 hrs. Remove shrimp from marinade; reserve marinade. Thread 3 shrimp and 2 tomatoes alternately on each skewer.
- Prepare barbeque (medium heat). Place skewers on grill and cook till shrimp are just pink, basting with marinade. Cook about 2 min per side. Serve warm or possibly at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 801g | |
| Recipe makes 4 servings | |
| Calories 337 | |
| Calories from Fat 138 | 41% |
| Total Fat 15.67g | 20% |
| Saturated Fat 2.23g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 396mg | 17% |
| Potassium 1774mg | 51% |
| Total Carbs 31.84g | 8% |
| Dietary Fiber 8.5g | 28% |
| Sugars 19.45g | 13% |
| Protein 15.47g | 25% |
