From Cooking Light


This easy entrée is great for casual backyard get-togethers. With the vinaigrette already made, the shrimp take less than 30 minutes to prepare.

2 1/4 pounds unpeeled jumbo shrimp
3/4 cup Honeyed Lemon-Dijon Vinaigrette, divided
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Cooking spray
Lemon wedges

Peel shrimp, leaving the tails intact. Starting at tail end, butterfly each shrimp, cutting to, but not through, underside of shrimp.
Combine shrimp, 6 tablespoons of Honeyed Lemon-Dijon Vinaigrette, and red pepper in a large zip-top plastic bag. Seal and marinate in refrigerator 15 minutes, turning bag occasionally.

Prepare grill to medium-high heat.

Remove shrimp from marinade; discard marinade. Sprinkle shrimp evenly with salt and black pepper. Place the shrimp, cut sides down, on grill rack coated with cooking spray; grill 2 minutes on each side or until done, basting frequently with the remaining 6 tablespoons of Honeyed Lemon-Dijon Vinaigrette. Serve shrimp with lemon wedges.

Yield: 6 servings (serving size: about 4 1/2 ounces)

NUTRITION PER SERVING
CALORIES 223(27% from fat); FAT 6.6g (sat 1.1g,mono 3.2g,poly 1.5g); PROTEIN 34.7g; CHOLESTEROL 259mg; CALCIUM 93mg; SODIUM 549mg; FIBER 0.3g; IRON 4.2mg; CARBOHYDRATE 4.1g