Arrange the shrimp skewers on the empty side of the grill. Grill for 2 minutes on each side; turn the skewers so that the deveined edge of the shrimp is on the grill. Grill for an additional 30 seconds.
Transfer the grilled shrimp and vegetables to a serving platter, or 4 individual plates. Garnish with lemon wedges, and serve.
*Cook’s Tip: When grilled, shrimp have a much better texture after a short period of brining. To brine the shrimp, place 1 tablespoon each kosher salt and brown sugar in a medium bowl; add one cup boiling water. Stir until salt and sugar are completely dissolved. Add 12 ice cubes and 1 cup cold water; stir to chill water. Once cold, add shrimp; brine for 30 to 60 minutes in the refrigerator.
Nutritional information per serving:
Calories 160 (74% from fat) • carb. 8g • pro. 3g • fat 14g • sat. fat 2g • chol. 0mg • sod. 300mg
• calc. 21mg • fiber 2g
Soy, Ginger and Sesame Salmon
Makes 4 servings
1tablespoon finely chopped ginger
2teaspoons finely chopped garlic (about 2 small cloves)
¼cup low sodium soy sauce
¼teaspoon freshly ground black pepper
1 tablespoon sesame seeds
1 tablespoon light brown sugar
1/3 cup extra virgin olive oil
1 pound salmon fillet
Place the ginger, garlic, soy sauce, pepper, sesame seeds, and brown sugar (all of the marinade ingredients, except for the olive oil) into a small bowl; stir to combine. Slowly whisk in the olive oil until mixture is completely emulsified. Lay the salmon in a 13 x
Ten minutes before the salmon has fully marinated, preheat the Cuisinart® Griddler™ Jr. in the closed grill position to high.
Place the salmon on the bottom preheated grill plate. Close; grill for about 7 minutes, depending on the thickness of the salmon.
Serve hot, or serve chilled over a mixed green salad.
Nutritional information per serving:
Calories 160 (68% from fat) • carb. 5g • pro. 23g • fat 26g • sat. fat 4g • chol. 60mg • sod. 880mg
• calc. 23mg • fiber 1g
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