Preparation time: 10 minutes
Chilling time: 8 hours

2 tablespoons corn or canola oil
2 tablespoons olive oil
2 tablespoons mild cayenne pepper sauce (such as Frank's Red Hot Sauce, not Tabasco Sauce)
1 clove garlic, minced (about 1 teaspoon)
1/4 teaspoon Old Bay seasoning
1/2 teaspoon dried basil
1/4 teaspoon crushed, dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon dried thyme
1 pound peeled and deveined cooked shrimp (try precooked, frozen cocktail shrimp, thawed)

Combine all ingredients except the shrimp in a small bowl and whisk together. Place shrimp in a zip-top plastic bag, add marinade, and gently shake bag several times to coat the shrimp with marinade. Refrigerate at least 8 hours to allow the flavors to blend; gently shake the bag twice during marinating to recoat shrimp with marinade. Drain off excess marinade before serving.

Yield: approximately 40 shrimp
Serving Size: 1/4 of recipe or approximately 10 shrimp (4 ounces by weight)

Nutrition Facts

Per Serving:
Calories: 157
Carbohydrate: <1 g
Protein: 23 g
Fat: 7 g
Saturated fat: 1 g
Sodium: 969 mg*
Fiber: <1 g
Exchanges per serving: 3 very lean meat, 1 fat
Carbohydrate choices: 0

This recipe may not be suitable for people who need to limit their sodium intake.

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

Source: http://www.diabetesselfmanagement.com