Ginger And Chili Grilled Shrimp

Ingredients

• ½ cup low-fat buttermilk
• 1 tablespoon freshly grated ginger
• 2 jalapeño chilies, minced
• 2 cloves garlic, crushed
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 18 jumbo shrimp (about 1 1/4 pound), peeled and deveined, tails left on
• 2 ripe mangos, peeled, cut into 1-inch dice
• 1 small lime, cut into 6 wedges

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    162 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 16 grams sugars; 20 grams protein; 152 milligrams cholesterol; 540 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Pour buttermilk into medium bowl, and add ginger, chilies, garlic, salt and pepper. Whisk to combine. Add shrimp, and toss thoroughly with a wooden spoon to coat. Marinate 1 hour in refrigerator.
2. Soak 6 wooden skewers in water for 10 minutes. Thread 3 shrimp and 2 pieces of mango onto each skewer, alternating shrimp and mango.
3. Prepare a fire in the grill. When flames have subsided and coals are glowing, grill shrimp 4 to 6 minutes on each side, until shrimp is opaque. Serve each skewer with a wedge of lime.