Hot and Peppery Cocktail Shrimp: The Best Hot and Peppery Cocktail Shrimp Recipe from Cook'n

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	Hot and Peppery Cocktail Shrimp

Serves: 12

Print this Recipe

(about 5 shrimp each)

   1 1/2 pounds peeled and deveined raw medium shrimp (about 65)
   1/4 cup chopped green onions 2 to 3 medium
   1/4 cup lime juice
   1 tablespoon reduced-sodium soy sauce
   2 teaspoons grated limes peel
   1/4 teaspoon pepper
   1/8 teaspoon crushed red pepper flakes
   2 cloves garlic, finely chopped
   2 teaspoons sesame oil

Mix all ingredients except oil in large glass or plastic bowl. Cover and refrigerate 4 hours. Heat oven to 400°. Spray rectangular pan, 13x9x2 inches, with nonstick cooking spray. Arrange shrimp in single layer in pan. Bake 10 to 12 minutes or until shrimp are pink. Drizzle with oil. Serve hot with toothpicks.
1 Serving: Calories 50 (Calories from Fat 10); Fat 1g (Saturated 0g); Cholesterol 80mg; Sodium 140mg; Carbohydrate 1g (Dietary Fiber 0g); Protein 9g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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