Grilled Shrimp with Ginger-Soy Dipping Sauce

You will get a delicious taste of the Far East with these easy-to-prepare grilled shrimp. Try this sauce with fish and chicken, too.




Makes 4 servings






ľ cup chopped scallions

1 tablespoon fresh lemon juice

2 tablespoons reduced-sodium soy sauce

2 teaspoons firmly packed light or dark brown sugar

1 tablespoon minced pared fresh ginger root

10 ounces large shrimp, peeled and deveined

6 medium garlic cloves, minced




1. Combine scallions, soy sauce, ginger, garlic, juice and sugar; add shrimp and marinate 2 hours (see Marinating Know-how).


2. Preheat grill for a medium fire, using direct method (see Cooking Methods); spray grill basket with nonstick cooking spray.


3. Drain marinade into small saucepan; bring to a rolling boil; boil for 1 minute, stirring constantly. Remove from heat. Let cool and pour into small serving bowl.


4. Grill shrimp in prepared basket 4-6 minutes, turning once, until pink and cooked through. Divide evenly among 4 plates and serve with ginger-soy dipping sauce.


PER SERVING: 84 Calories, 1 g Total Fat, 0 g Saturated Fat, 86 mg Cholesterol, 387 mg Sodium, 6 g Total Carbohydrate, 0 g Dietary Fiber, 12 g Protein, 46 mg Calcium



††††††††††††††††††††††††††††††††††††††††††††† (1 Protein, 8 Optional Calories.)


Marinating Know-How

Many items in this cookbook are marinated before they are placed on the grill - to boost their flavor and, in the case of some meats and poultry, to tenderize them. As all good grill chefs know, the right marinade can turn a tough cut of lean meat or a mild-flavored vegetable into something juicy and wonderful. Marinades also add richness and flavor impact - with little if any fat - so they can be a blessing when youíre trying to eat more healthfully.

The key elements in a marinade are herbs, spices and other

aromatic ingredients for flavoring, and acidic ingredients such as wine, vinegar, lemon juice or yogurt for tenderizing. Some oil may be added to impart a little juiciness or to keep foods from sticking to the grill..

We prefer marinating foods in sealable plastic bags for several reasons. First, the plastic bags do not react with the food or marinade and thus do not impart any flavors of their own to the food; second, they are compact and fit easily into a crowded refrigerator. And, last, theyíre convenient - no dishes to wash!If you donít have sealable plastic bags, use a glass, plastic or ceramic bowl or dish to marinate foods; cover tightly with plastic wrap and refrigerate.

Cooking Methods

Direct or Indirect

When the coals are ready, they can be arranged for two different methods of cooking: direct or indirect. In the direct method, coals are spread out in the middle of the grill and the food is cooked directly above. This method cooks food quickly, resulting in more browning on the outside of the food. Direct cooking is best suited for smaller pieces of food such as kabobs, steaks, chops, burgers or vegetables.

With the indirect method - an option only with covered grills - the heat surrounds the food rather than radiating directly onto it. Itís the preferred method for cooking larger, thicker items such as whole roasts or other large cuts of meat. The food is placed directly over a drip pan - a foil or foil-covered heat-resistant pan that is slightly larger than the food being grilled. (A foil pie pan makes a great drip pan.) The hot coals are then spread around the drip pan, and the lid is closed. In gas grills with two burners, one burner is lit and the food is placed directly above the other, unlit burner



Recipe from Weight Watchers Slim Ways Grilling