Pork and shrimp kabobs, brushed with a refreshing citrus glaze and grilled to golden perfection, make an easy low-calorie recipe to serve as a main dish or appetizer. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

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  • Thaw shrimp, if frozen. Peel and devein shrimp; set aside.

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  • For glaze, in a medium mixing bowl stir together cooking oil, onion, garlic, lemon peel, lemon juice, and curry powder. Set aside.

  • Thread pork, pineapple, and plums on four 8-inch skewers. Season with salt and pepper, if desired. Thread shrimp and papaya on four additional 8-inch skewers.

  • Place pork skewers on the rack of the grill directly over medium-high heat. Grill for 12 to 14 minutes or until no pink remains, turning several times and brushing with glaze. Grill shrimp skewers beside pork skewers for 8 to 10 minutes or until opaque, turning several times and brushing with glaze. Heat and pass any remaining glaze. Makes 4 servings.

Nutrition Facts

201 calories; 11 g total fat; 2 g saturated fat; 91 mg cholesterol; 96 mg sodium. 11 g carbohydrates; 1 g fiber; 15 g protein; 388 IU vitamin a iu; 22 mg vitamin c; 20 mg calcium; 1 mg iron;