Chances are you heard that the food pyramid (mypyramid) was replaced this month by My Plate ( www.choosemyplate.gov ). This exciting new meal planning tool is a simple, easy to understand guide to all your eating occasions. Guided by the new symbol, half the plate will be filled with nutritious, delicious fruits and vegetables, with a quarter for protein including fish, poultry, meat, or beans, and a quarter for grains like rice or pasta. Here is a summery treat using shrimp and a wonderful marinade loaded with flavor. Use this as an appetizer on its own, or try it topping a salad or some brown rice. The flavor of this will keep the need for dressing to a minimum, while flavor is at maximum. What are you going to fill your plate with tonight?

Jalapeño Grilled Shrimp Kabobs

Preparation:
Prep Time: 10 minutes
Cook Time: 6-8 minutes
Amount: 4 servings

Ingredients:
2 tablespoons olive oil
2 tablespoons honey
2 tablespoons fresh lime juice
1 jalapeño pepper, seeds removed, finely diced
1 tablespoon minced garlic
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
1 teaspoon salt
1/4 – 1/2 teaspoon cayenne pepper
1 pound Arctic Shores frozen uncooked shrimp (16 shrimp), thawed, peeled and deveined
1 lime, quartered, quarters cut in half
4 bamboo skewers, soaked in water 30 minutes

Directions:
1 . Prepare grill to medium heat. In small bowl, whisk all ingredients, except shrimp and limes, until well combined; set aside.
2. Place 1 shrimp on skewer, followed by a piece of lime, 2 more shrimp, another piece of lime and 1 final shrimp. Repeat with remaining skewers.
3. Brush shrimp with jalapeño glaze; place shrimp skewers on grill. Grill shrimp 6-8 minutes or until opaque and cooked through, turning occasionally.

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Lawndale News
5533 W. 25th St.
Cicero, IL 60804
ATTN. Fresh Take on Health and Nutrition Column from Jewel-Osco

Until next time!