Apr 5, 2018Chatelaine
- PAT shrimp dry and place in a medium bowl. Add oil, 1 tbsp piri piri and paprika. Refrigerate to marinate, 20 min.
- PREHEAT barbecue to medium-high. Combine ketchup, horseradish, lemon juice, Worcestershire and remaining 1 tbsp piri piri.
- GRILL shrimp until they turn pink, about 2 min per side. Transfer to a platter and serve with lemon wedges and cocktail sauce for dipping.
NutritionCalories 104, Protein 11 g, Carbohydrates 5 g, Fat 4 g, Fibre 1 g, Sodium 364 mg. Excellent source of vitamin B12
Chatelaine Quickies: Shrimp and feta linguine