This recipe uses an aromatic spice blend to create a flavorful crust. Cook the shrimp until they are just opaque, no more than 2 minutes per side. To complete the meal, add a spicy arugula salad and some wedges of olive oil-misted grilled flatbread, which can easily be made using store-bought whole-wheat pizza dough. Start to finish: 20 minutes. Servings: 4
Ingredients
1 teaspoon whole fennel seeds
3/4 teaspoon dried thyme
1/2 teaspoon dried oregano
3/4 teaspoon garlic powder
3/4 teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
1 pound large raw shrimp, peeled and deveined
1/2 teaspoon salt
Lemon wedges, for serving
Directions
In a shallow dish, cover eight 10-inch bamboo skewers with water and set aside to soak.
In a small bowl, combine the fennel seeds, thyme, oregano, garlic powder, pepper and oil. Add the shrimp and toss to coat.
Heat a gas grill to medium-high or prepare a charcoal grill.
Divide the shrimp between the skewers, threading them through the sides. Season with salt.
Grill until the shrimp are golden brown on both sides and opaque at the center, about 2 minutes per side. Serve with lemon wedges.
Per serving (values are rounded to the nearest whole number): 159 calories; 50 calories from fat; 6 g fat (1 g saturated; 0 g trans fats); 172 mg cholesterol; 3 g carbohydrate; 23 g protein; 1 g fiber; 460 mg sodium.
