Fuzzy Navel Killer Shrimp

For the peanut dipping sauce:

1/4 cup smooth peanut butter
1 Tbsp. peeled and coarsely chopped fresh ginger root
2 cloves garlic, coarsely chopped
2 Tbsp. low-sodium soy sauce
2 Tbsp. fresh lime juice
1 Tbsp. rice wine vinegar or white vinegar
1/4 cup shrimp stock or clam juice
1 tsp. honey or equivalent sugar free substitute
Kosher salt and freshly ground pepper
1/8 cup finely chopped cilantro
1/4 cup finely sliced green onion

Combine the peanut butter, ginger root, garlic, soy sauce, lime juice, vinegar, stock, and honey in a food processor and process until smooth. Season with salt and pepper. Spoon into a medium bowl, fold in the chopped cilantro, and sprinkle the green onion on top. May be refrigerated, covered, for one day.

With honey carbs 42g   dietary fiber 6.1g    figure .6g per shrimp

Serve at room temperature. Makes 2 cups.

For the Spicy Shrimp:

1/2 cup olive oil
2 Tbsp. fresh lime juice
2 Tbsp. Hot sauce or hot chillies of your choice
2 Tbsp. coarsely chopped fresh ginger root
2 cloves garlic, coarsely chopped
2 Tbsp. coarsely chopped cilantro
48 large shrimp, shelled and deveined
Kosher salt and freshly ground pepper

Combine the oil, lime juice, chiles, ginger root, garlic, and cilantro in a large shallow pan or baking dish. Add the shrimp and toss to coat. Refrigerate, covered, for two hours -- no longer. Preheat a gas or charcoal grill to high. Remove the shrimp from the marinade, shaking off the excess (discard the used marinade). Grill until just cooked through, two to three minutes on each side. To serve, arrange the shrimp on a large serving platter and accompany with a bowl of the peanut dipping sauce.

Carbs 14.2  Dietary Fiber 1.4 per shrimp .3g Carbs
Total shrimp and dip .9g per shrimp......yum yum