Australians love seafood and grilling. Grilled shrimp (known as prawns) with a citrus base is a favorite, especially for beach barbecues. Coriander, both ground and in its leaf form (otherwise known as cilantro), adds another layer of Aussie flavor.

Makes 6 servings.

Prep Time: 15 minutes
Refrigerate Time: 30 minutes
Cook Time: 10 minutes

Nutritional Information

For 1 serving
Calories: 242
Sodium: 550mg
Fat: 10g
Carbohydrates: 15g
Cholesterol: 151mg
Fiber: 4g
Protein: 23g

Citrus-Marinated Shrimp on the Barbie

Ingredients

1/2 cup orange juice
3 tablespoons olive oil
1 tablespoon finely chopped fresh cilantro
1 tablespoon McCormick® Gourmet Collection 100% Organic Coriander, Ground
1 1/2 teaspoons McCormick® Gourmet Collection 100% Organic Cumin, Ground
1 1/2 teaspoons McCormick® Gourmet Collection 100% Organic Garlic Powder
1 teaspoon salt
1 1/2 pounds large shrimp, peeled and deveined
3 medium zucchini, cut into 1/2-inch thick slices
2 red, yellow or orange bell peppers, cut into chunks
1 large red onion, cut into 1-inch chunks

Directions

1. Mix orange juice, oil, cilantro, coriander, cumin, garlic powder and salt in small bowl. Place shrimp in large resealable plastic bag of glass dish. Add marinade; turn to coat.

2. Refrigerate 30 minutes or longer for extra flavor. Remove shrimp from marinade. Discard any remaining marinade. Alternately thread shrimp and vegetables onto skewers.

3. Grill over medium heat 8 to 10 minutes or until shrimp turn pink and vegetables are tender, turning frequently.

Tips

Test Kitchen Tip: If using wooden skewers, soak thoroughly in water for at least 30 minutes before threading with shrimp and vegetables. This prevents them from burning when on the grill.

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