16 shrimp, shells on
3 cloves garlic
2 inches fresh ginger root
2 tablespoons fresh lemon grass
3 tablespoons sweet chili sauce
4 wooden skewers
Soak skewers in water
Prepare the shrimp: devein and cut off legs but the shell left on. The shell will protect the delicate shrimp meat on the grill.
Grate the ginger, garlic, and lemon grass (or very finely chop). Mix them in a medium sized bowl with the sweet chili sauce.
Stir in the shrimp until well coated with marinade.
Let marinate for at least 10 minutes in the fridge.
Thread 4 shrimp onto each skewer.
Once coals are ready, place shish kebabs flat on grill. Grill 2-3 minutes for pre-cooked shrimp and about 4-5 minutes for raw.
Flip and cook another few minutes on the other side.
Carb Count: 1.5 grams per serving. Serves 4.
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