Summer BBQ, here we come! Orange is the perfect summer flavor and the Vitamin C protects your skin, along with ample sun screen, while you are grilling in the sun.
The spicy dipping mayo will quickly become your new favorite condiment and left-overs make a killer sandwich spread.
- 12 small wooden skewers
- 1 pound shelled medium shrimp
- 2 medium oranges, one zested and juiced, the other thinly sliced
- 1 tablespoon olive oil
- 1/4 cup dry white wine (optional)
- 1 7-ounce can of chipotle peppers in adobo sauce
- 1/2 cup low-fat mayonnaise
- 1 lime, zested and juiced
- 2 cloves of garlic, minced
- 1 teaspoon sugar
- Place the skewers in cold water to soak while you prep the shrimp. Rinse the shrimp and pat dry with a paper towel. In a large bowl, place the shrimp, orange zest, juice, orange slices, oil, and wine if using. Remove one of the chipotle chilies from the can and mince. Add it to the bowl along with 2 tablespoons of the adobo sauce. Cover and refrigerate for 1 to 2 hours.
- In a blender or mini-chopper, place the mayonnaise, lime zest and juice, one chipotle chili, 2 teaspoons of the adobo sauce, garlic, and sugar. Blend until smooth. Transfer any remaining chilis and adobo sauce to a zipper lock bag and freeze for other recipes. Remove the skewers from the water and pat dry with a dish towel. Thread the shrimp and orange slices onto small skewers, and transfer to the grilled.
- Heat a stove top grill or outdoor grill over high heat. Grill the shrimp until they are no longer translucent in the center, about 3 to 4 minutes total, turning once or . Remove the shrimp to a plate and continue to grill the orange slices until the rind has softened (about 2 minutes more). Serve the shrimp immediately with the spicy mayonnaise.
Nutritional Stats Per Serving (1/4 pound shrimp plus 2 tablespoons mayo): 265 calories, 24 g protein, 20 g carbohydrates, 7 g fat (0 g saturated), 172 mg cholesterol, 2 g fiber, 923 mg sodium.
Weight Watchers® Points Plus: 6