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Citrus-Chili Shrimp

none

1/3 cup olive oil; plus
1 tablespoon olive oil; divided
1/3 cup fresh orange juice; divided
2 tablespoons grated orange rind
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1 1/2 pounds jumbo (16/20 count) shrimp; peeled, deveined
= (may use large or medium shrimp)
1 tablespoon butter

In a medium bowl, mix 1/3 cup olive oil, 3 tablespoons orange juice,
orange
rind, lime juice, salt, red pepper, chili powder and cumin. Add shrimp
and marinate 10 minutes.

In a large skillet over high heat, melt butter with remaining tablespoon
of
olive oil. With a slotted spoon, remove shrimp from marinade; reserve
marinade. Add shrimp to skillet. Cook about 4 minutes, until no longer
pink and just cooked through. Transfer shrimp to a serving plate.

Add reserved marinade to skillet; add remaining orange juice. Bring to a
full boil, boil 1 minute. Drizzle flavored oil over shrimp.

This recipe yields 4 servings.

Carbohydrates: 4 grams
Net Carbs: 4 grams
Protein: 35 grams
Fat: 20 grams
Calories: 343

Comments: This marinade does double duty: first as a flavoring agent and
then as a sauce. We suggest serving the shrimp over steamed asparagus
spears for a light and filling low carb meal.

Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-02-2003 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 229 Calories; 24g Fat (93.7%
calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber;
8mg Cholesterol; 298mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat;
0
Fruit; 5 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Yield: 4 servings

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.73 **



--
-Alan