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Jamaican Shrimp Kabobs
Serves 8
Point value 1 or SiFi

4 (3/4 in thick) peeled fresh pineapple rings
32 large thawed frozen shrimp, peeled and deveined with tail shell intact
1 Tbs dry Jamaican jerk seasoning
2 Tbs coarsely chopped fresh cilantro

Cut each pineapple ring into 8 wedges. Toss pineapple, shrimp, and jerk seaosoing in large bowl. Thread 1 pineapple wedge and 1 shrimp onto each of 32 (4 inch) wooden or metal skewer. If making ahead refrig up to 6 hours.
Heat a large ridged grill pan over med heat. Lightly spray kebobs with nonstick spray. Grill half the kabobs just until shrim are opaque in center, 2-2 ½ min per side.
Transfer to platter and keep warm.
Serve sprinkled with cilantro.

Per serving (4 kabobs) 46 cal, 0 fat, 1 g fiber
 
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