Chili Shrimp with Honey Salsa

cathyv0409

A new recipe we tried tonight. I think it would be good with chicken too. I have put the directions as they are written with nutrition information then noted what I did different. For instance, I did not cook on the grill since our wind chill is hovering around zero!

INGREDIENTS
3/4cup Thick 'n Chunky salsa
1tablespoon honey
1/2teaspoon ground cumin
1teaspoon chili powder
1 1/2lb uncooked deveined peeled large shrimp, tails removed if desired
1tablespoon butter, melted
1/2teaspoon seasoned salt

tDIRECTIONS
1Heat gas or charcoal grill. To make foil tray for shrimp, cut 18x12-inch sheet of heavy-duty (or nonstick) foil. Fold up sides and corners to create pan with sides. If using heavy-duty foil, spray foil with cooking spray.2In small bowl, mix salsa, honey, cumin and 1/2 teaspoon of the chili powder; set aside. In foil tray, toss shrimp with butter, remaining 1/2 teaspoon chili powder and the seasoned salt.3When grill is heated, place foil tray with shrimp on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 8 to 10 minutes, stirring shrimp or shaking tray occasionally to turn shrimp, until shrimp turn pink. Serve shrimp with salsa mixture..

Nutrition Information:

1 Serving (1 Serving)Calories 180(Calories from Fat 40),Total Fat 4 1/2g(Saturated Fat 2g,Trans Fat 0g),Cholesterol 250mg;Sodium 820mg;Total Carbohydrate 9g(Dietary Fiber 0g,Sugars 6g),Protein 26g;Percent Daily Value*:Calcium ;Exchanges:0 Starch;0 Fruit;1/2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;3 1/2 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;1/2 Fat;Carbohydrate Choices:1/2;*Percent Daily Values are based on a 2,000 calorie diet..

I omitted the butter and seasoned salt. I also used pre-cooked shrimp and added it to the sauce just long enough to heat through on the stovetop. We had it with a huge salad. The link for the original recipe is:

http://www.pillsbury.com/recipes/chili-shrimp-with-honey-salsa/db63595c-3941-4496-ad28-e48d80fc3321/