Grilled Shrimp Lettuce Wraps for Two....3 Pts

[carol]

Grilled Shrimp Lettuce Wraps

1/4 cup reduced sodium tamari soy sauce
2 Tbsp. orange juice
1 1/2 tsp. sesame oil
1 1/2 tsp. honey
1/8 tsp. ground ginger
1/8 tsp. ground cinnamon
1/2 lb. uncooked large shrimp, peeled and deveined

MANGO SALSA

1/2 medium mango, peeled and chopped
2 tbsp. chopped onion
2 tbsp. chopped sweet red pepper
2 tbsp. chopped green bell pepper
1 tsp. chopped jalapeno pepper
1 to 2 tsp. minced fresh cilantro
2 tbsp. lime juice

4 large lettuce leaves

In a large resealable bag, combine the first 6 ingredients; add the shrimp.
Seal bag & turn to coat. Refrigerate for 20 minutes.
For the salsa: In a small bowl, combine all the ingredients{except the lettuce}, cover & chill until serving.

Coat grill rack with nonstick cooking spray before starting the grill.
Drain & discard marinade.
Thread shrimp on two metal skewers or soaked wooden skewers. Grill uncovered over medium heat for 2 to 3 minutes each side or until shrimp turn pink.
Divide & place shrimp on lettuce leaves, top with salsa and roll up.

Yield: 2 servings{2 rolls each}

Two wraps equals: 161 calories, 2 grams fat, 2 grams fiber, 20 grams protein

Diabetic Exchanges: 3 very lean meat, 1 vegetable, 1/2 fruit, 1/2 fat

SOURCE: Cooking for 2, Summer 2006