Ingredients (Serves 4)
1/2 pound uncooked shrimp, peeled and deveined (about 32 shrimp)
2 tablespoons tomato paste
1 1/2 teaspoons water
1/2 teaspoon extra-virgin olive oil
1/2 teaspoon minced garlic
1/2 teaspoon chipotle chili powder
1/2 teaspoon fresh oregano, chopped
Rinse shrimp in cold water. Pat dry with a paper towel and set aside on a plate.
To make the marinade, whisk together the tomato paste, water and oil in a small bowl. Add garlic, chili powder and oregano. Mix well.
Using a brush, spread the marinade (it will be thick) on both sides of the shrimp. Place in the refrigerator.
Prepare a hot fire in a charcoal grill or heat a gas grill or broiler (grill). Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
Put the shrimp in a grill basket or on skewers and place on the grill. Turn the shrimp after 3 to 4 minutes. The cooking time varies depending on the heat of the fire, so watch carefully.
Transfer to a plate and serve immediately.
Nutritional Analysis (Per Serving)
Serving size: 8 shrimp
Calories 73 Cholesterol 85 mg
Protein 12 g Sodium 151 mg
Carbohydrate 3 g Fiber 1 g
Total fat 2 g Potassium 199 mg
Saturated fat trace Calcium 37 mg
Monounsaturated fat 1 g