Go Texan Grilled BBQ Shrimp

Ingredients:

• 1 lb. extra-large peeled and deveined shrimp

Spice Rub:

• 2 Tbsp. paprika
• 1 Tbsp. sugar
• 1 1/2 tsp. chili powder
• 1 1/2 tsp. salt-free lemon pepper seasoning blend
• 1 1/2 tsp. dried sage
• 1 tsp. dried basil
• 1/2 tsp. dried rosemary
• 1/4 tsp. cayenne
• 1/4 tsp. salt

BBQ sauce:

• 3 Tbsp. brown sugar
• 1 tsp. celery seeds
• 1 tsp. garlic powder
• 1 tsp. chili powder
• 1 cup no-salt-added ketchup
• 2 Tbsp. white wine vinegar
• 1 Tbsp. Dijon mustard
• 1/2 tsp. lemon juice
• 1/2 tsp. liquid smoke

Directions:

1. To prepare the shrimp: Combine all the ingredients for the spice rub in a medium bowl. Add the shrimp and coat well with the rub. Set aside for 1 hour.
2. Meanwhile, prepare the BBQ sauce. Combine all ingredients in a small saucepan and bring to a boil. Lower the heat and simmer for 25 minutes.
3. To cook the shrimp, thread about 6 to 7 shrimp onto metal or bamboo skewers. (If using bamboo, soak the skewers in a pan of warm water for 1 hour before using.) Grill the shrimp on medium-high heat for about 2 to 3 minutes per side until shrimp is cooked through.
4. To serve, remove the shrimp from the skewers and place on a platter. Pour the BBQ sauce into a serving bowl. Serve the shrimp with the sauce. (Shrimp may also be broiled instead of grilled: Place the shrimp on a broiler pan under the broiler about 4 inches from the heat source. Broil for about 3 minutes per side until shrimp is cooked through.)
5. Makes 8, 2 oz servings (about 3-4 shrimp)

Nutrition Information per Serving:

• Calories 135
• Total Fat 1 g
• Cholesterol 90 mg
• Sodium 285 mg
• Total Carbohydrate 19 g
• Dietary Fiber 1 g
• Sugars 16 g
• Protein 13 g

*Recipe from Diabetes Forecast Magazine: forecast.diabetes.org*

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