4 - 4 block meals
To keep the shrimp from spinning when flipped, thread them on 2 parallel skewers instead of one.
½ cup reduced fat sour cream
3 tablespoons lite mayo
3 tablespoons milk
½ teaspoon ground cumin
1 ½ pounds large shrimp, peeled
olive oil spray
2 large garlic cloves, minced
4 limes, cut into quarters
½ teaspoon kosher salt
4 low carb flatbread or low carb burrito wrap
2 to 3 cups finely shredded green cabbage
Bottled green tomatillo salsa
Whisk together the sour cream, mayonnaise, milk, and cumin. Set aside. Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) Place skewered shrimp on a sheet pan, spray w/ olive oil and sprinkle with garlic. Preheat a gas grill to high; adjust to medium after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.) Place shrimp on the grill with the limes. Cook about 4 minutes on each side or until the shrimp are opaque and the limes are browned. Remove from grill. Lightly salt the shrimp. Grill flatbread for 30 seconds on each side. To serve, pull the shrimp off the skewers and divide them evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a spritz of grilled lime.
Rainy-Day Method: Broil the shrimp and limes about 4 inches from the heat using the cooking times above. Wrap the tortillas in foil and heat in a 350° F oven for 15 minutes, or wrap them in a napkin and microwave for 3 minutes.