Rate this Recipe: Grilled Shrimp

once a month, I'll review a recipe from the government. Think Julie and Julia. Our first recipe is from FDA's Office of Women's Health: Diabetes Recipe Cards (also available in Spanish). You can order this free recipe and other recipes online from the Federal Citizen Information Center.

Recipe: Grilled Shrimp with Pasta and Pineapple Salsa

I made a few tweaks:

I bought fresh pineapple, already cut instead of canned. I used half of a green pepper instead of 1 jalapeno pepper. I bought fresh, deveined shrimp; I just had to peel them so it saved me time. You can also buy a package of frozen shrimp already peeled and deveined; thaw it out according to the directions on the package. I bought whole wheat rotini pasta to make it a little healthier. I cooked it according to the package.

Cooking experience:

I don’t own an outdoor grill, so I used an indoor grill pan, sprayed with cooking oil. I set the burner to medium-high.

This recipe required a lot of chopping, so I probably would make this on the weekend unless I pre-chopped everything beforehand. I also used a mini-chop to dice the onions - less tears for me.

It took me about an hour from start to finish. Maybe if my knife skills were better, it would’ve saved me time.

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