| | Directions | 1. Mix orange juice, ginger, oil, garlic powder and sea salt in medium bowl. Reserve 2 tablespoons marinade for brushing. Add shrimp to remaining marinade in bowl; toss to coat well. Cover. Refrigerate 30 minutes.
2. Meanwhile, for the Pesto, place almonds in food processor; cover. Process until finely chopped. Add remaining ingredients; cover. Process until mixture is coarsely chopped. Set aside.
3. Place shrimp on grill rack sprayed with no stick cooking spray. Grill over medium-high heat 4 to 6 minutes or until shrimp turn pink, turning and brushing with reserved marinade. Serve shrimp with Asian Pesto. |
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Prep Time: 20 minutes
Cook Time: 5 minutes
Servings: 4
|  | | Ingredients | | - | | 1/4 cup orange juice |
| - | | 2 teaspoons McCormick® Ginger, Ground |
| - | | 1 teaspoon olive oil |
| - | | 1/2 teaspoon McCormick® Garlic Powder |
| - | | 1/4 teaspoon McCormick® Sea Salt Grinder |
| - | | 1 pound large shrimp, peeled and deveined |
| - | | Asian Pesto: |
| - | | 2 tablespoons toasted slivered almonds |
| - | | 1 cup fresh cilantro leaves |
| - | | 2 tablespoons orange juice |
| - | | 1 tablespoon olive oil |
| - | | 1 tablespoon chopped seeded jalapeno pepper |
| - | | 1/4 teaspoon McCormick® Ginger, Ground |
| - | | 1/8 teaspoon McCormick® Sea Salt Grinder |
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| | Nutrition (per serving) | Calories: 159 Calories
Fat: 7 Grams
Protein: 19 Grams
Cholesterol: 168 Milligrams
Carbohydrates: 5 Grams
Sodium: 347 Milligrams
Fiber: 1 Grams
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