Tequila Lime Grilled Shrimp

Tired of burgers and chicken at your cookouts? Try this, instead.

YIELD: It should be 6 servings (but you know how appetites can be at barbecues), each with 3 grams of carbohydrates, a trace of fiber, and 31 grams of protein.

INGREDIENTS:

• 2 pounds really large, raw shrimp in their shells (about 30 shrimp)
• 1 batch Tequila Lime Marinade

TEQUILA LIME MARINADE:

• 1/3 cup lime juice (bottled is fine)
• 1/3 cup water
• 3 tablespoons tequila
• 1 tablespoon Splenda
• 1 tablespoon soy sauce
• 2 cloves garlic, crushed.

INSTRUCTIONS:

1. Marinade: Combine the ingredients, and store in the refrigerator until ready to use.
2. Put your shrimp in a big zipper-lock bag, pour the marinade over them, squeeze out the air, and seal the bag. Put the bag in the refrigerator, and let the shrimp marinate for at least a few hours, turning the bag now and then.
3. When it’s time for dinner, drain off the marinade into a saucepan, and grill or broil your shrimp (3 to 4 minutes per side should do it; you want them pink all the way through, of course).
4. While the shrimp is cooking, boil the marinade hard for a few minutes. This kills the germs so you can serve it as a dipping sauce.

VARIATION:

TERIYEKI SHRIMP:

• Most people only use teriyaki on steak or chicken, but it’s just as good on shrimp. Just follow the directions for the Tequila Lime Grilled Shrimp, but use Teriyaki Sauce  instead of Tequila Lime Marinade.