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Diabetes Friendly Recipe | Grilled Shrimp Skewers over White Bean Salad

May 10, 2012

With the weather warming up, this week’s recipe is a lighter meal with seasoned Grilled Shrimp Skewers over White Bean Salad!

If you love this recipe or have a diabetes friendly recipe that your family enjoys, please post in the comments below or email it to jtresp@jdrf.org to share with other T1 families! You might even see them appear later on in the blog!

INGREDIENTS – Makes 6 servings

1 teaspoon finely grated lemon zest

1/3 cup lemon juice

3 tablespoons extra-virgin olive oil

2 tablespoons packed fresh oregano, minced

2 tablespoons packed fresh sage, minced

2 tablespoons minced fresh chives

1 teaspoon freshly ground pepper

1/2 teaspoon salt

2 15-ounce cans cannellini beans, rinsed

12 cherry tomatoes, quartered

1 cup finely diced celery

24 raw shrimp (21-25 per pound), peeled and deveined

DIRECTIONS

1. Combine the first 8 ingredients in a large bowl. Reserve 2 tablespoons. Add beans, tomatoes and celery to the large bowl of dressing; toss well.

2. Preheat grill to medium-high or place a grill pan over medium-high heat until hot.

3. Thread shrimp onto 6 skewers.

4. Oil the grill rack or the grill pan. Grill the shrimp until pink and firm, turning once, about 4 minutes total. Serve the shrimp on the white bean salad, drizzled the shrimp with the 2 tablespoons of dressing before serving.

NUTRITION FACTS – Amount Per Serving
Calories 212
Carbohydrates 22 g

This recipe was adapted from kitchendaily.com


To learn more about the JDRF Dallas chapter, visit our JDRF Dallas website!

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