Well, I thought so. After getting home from work last Tuesday I decided to make these kebabs because I saw them in the April issue of Cooking Light and well, they looked, fabulous - and easy.
There are only a handful of ingredients. Shrimp, red bell peppers, mangoes, red onion, limes, and some s&p. I told you this recipe is easy.
It's also suprisingly delicous if you like simple flavors. I love simple flavors. Shrimp always tastes amazing to me no matter how you prepare it, you get subtle sweetness from the grilled mangoes and bell pepper, and the lime juice on top rounds out the meal nicely. Did I mention you get two full kebabs for only 277 calories? Awesome.
Mango Shrimp Kebabs
Cooking Light, April Issue, pg. 185
1 1/2 lbs. large peeled and deveined shrimp
1 large red bell peppers, cut into 1-inch pieces
2 mangoes, peeled and cut into 1-inch cubes
1 small red onion, cut into 1-inch pieces
2 limes, cut into wedges
Prepare grill to medium-high heat. Sprinkle shrimp evenly with 1/2 teaspoon salt and 1/8 teaspoon freshy ground black pepper. Thread shrimp, bell pepper pieces, mango cubes, and onion pieces alternately onto each of the 8 (12-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 2 minutes on each side or until shrimp are done. Squeeze lime juice from lime wedges over kebabs.
Yield: 4 servings (serving size: 2 skewers)
Fat: 3.3g (sat 0.7g, mono 0.5g, poly 1.2g)