Main Course: Barbecued Shrimp with Peanut Sauce

on Sep 29, 2004

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4 pounds large shrimp, peeled and deveined
1 8-oz. bottle Italian dressing
1/4 cup lime juice
1 Tbsp. sesame oil
2 cloves garlic, minced
1 Tbsp. fresh ginger, grated
1 Tbsp. Worcestershire sauce
Salt and pepper to taste
1 pound fettuccini, cooked

Combine shrimp and remaining ingredients in a sealed bag and refrigerate for several hours. Remove shrimp from marinade and grill over medium-hot coals for several minutes or until shrimp turn pink. Remove from grill and serve over hot fettuccini and peanut sauce.

Peanut Sauce

1/2 cup chicken broth
1/3 cup coconut milk
1/3 cup creamy peanut butter
1 tsp. fresh ginger, grated
2 Tbsp. lime juice
1 Tbsp. fish sauce (you may find this in the gourmet section of most grocery stores or you may substitute soy sauce)
Salt and pepper to taste

Combine all ingredients in a blender or food processor until smooth.

The Skinny: Use low fat Italian dressing for the shrimp and low fat chicken broth and peanut butter for the sauce. Coconut milk is very high in fat so take it easy on the sauce if you are watching your calories.or you may end up watching the result of too many calories when you look in the mirror.

White Bean and Fennel Salad

1/3 cup extra virgin olive oil
1/3 cup white wine vinegar
Salt and pepper to taste
1 tsp. dried thyme
2 15-oz. cans cannelloni beans, rinsed and drained
2 cloves garlic, minced
2 fennel bulbs, sliced
1/3 cup blue cheese, crumbled
Parsley for garnish.

Combine all ingredients in a large bowl and chill for several hours before serving.

The Skinny: Use low fat blue cheese. You are already ahead of the game since this recipe uses olive oil, which is more healthful than other oils. We pretty much use olive oil in place of any other type of oil in all of our cooking.