Skewered Shrimp and Zucchini With Basil Cream Sauce

Skewered Shrimp and Zucchini With Basil Cream Sauce - 10g Carbs, 2g Fiber

A fat-free basil-and-chive sour cream sauce makes a soothing counterpoint
for this low-calorie cayenne- and orange-brushed shrimp.

Contains Shellfish
Contains Dairy
Diabetes-Friendly
Prep Time: 40 min
Cook Time: 10 min
Total Time: 50 min
Servings: 6

8 oz sour cream, light or fat-free
1/2 cup basil, fresh
Basil, fresh
3 Tbsp chives
3/4 tsp salt
1/8 tsp pepper, black ground
1 1/4 lb shrimp, large
2 medium zucchini, halved lengthwise and cut into 1-inch-thick slices
2 Tbsp olive oil
1/2 tsp orange peel
1 Tbsp orange juice
1/4 tsp cayenne pepper
5 cups spinach

For sauce:
In a food processor or blender, combine sour cream, the sniped basil,
the chives, 1/2 teaspoon of the salt, and the black pepper. Cover
and process or blend until nearly smooth. Cover and chill until
ready to serve.

1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact.
Rinse shrimp; pat dry with paper towels. On long skewers,* alternately
thread shrimp and zucchini, leaving a 1/4-inch space between pieces. In
a small bowl, combine oil, orange or lime peel, orange or lime juice,
cayenne pepper, and the remaining 1/4 teaspoon salt; brush evenly on
shrimp and zucchini.

2. Place skewers on the greased rack of an uncovered grill directly
over medium coals. Grill about 10 minutes or until shrimp are opaque,
turning once.

3. Arrange shredded greens on a serving platter. Top with skewers.
If desired, garnish sauce with basil leaves. Serve sauce with skewers.

Servings: 6
Nutrition per Serving:
171 Calories, 6g Total Fat, 1g Saturated Fat, 108mg Cholesterol,
447mg Sodium, 10g Carbs, 2g Dietary Fiber, 19g Protein

Exchanges: 2 Vegetable, 2 Lean Meat, 1 Fat
Carb Choices: 1/2