Makes 4 Servings

Ingredients

1/2 cup pineapple juice
1 tablespoon fresh lime juice
1 teaspoon reduced-sodium soy sauce
2 teaspoons Stevia In The Raw® Bakers Bag
1/2 teaspoon Sriracha chili sauce
1 teaspoon grated fresh ginger
1 ¼ pounds shelled and deveined large (18-21) shrimp
1 large green bell pepper, cut in 1-inch squares, 36 pieces
36 fresh pineapple cubes
12 (10-inch) bamboo skewers

Directions

Heat a charcoal or gas grill to medium-high for direct grilling. In a small pot, combine the pineapple and lime juices, soy sauce, stevia, chile sauce, and ginger. Cook over medium-high heat and reduced to 1/2 cup, 5-6 minutes. Pour the sauce into a small serving bowl and set aside.

Meanwhile, to assemble the skewers, bend a shrimp into a “C” and push it to the bottom of a skewer. Add a pepper square, then a pineapple chunk, threading it through the 3/4-inch side. To fill the skewer, repeat 2 more times. Make 11 more skewers. Coat the skewers with cooking spray.

Brush the grill with oil. Arrange the skewers on the grill, perpendicular to the grate. Cook for 2 minutes. Turn and cook 2 minutes more. Keep turning the skewers every minute to avoid charring, 7-8 minutes in total, or until the shrimp are white in the center.

Place the kebabs on a serving platter and brush on both sides with some of the sauce. Serve immediately, passing the remaining sauce in a small pitcher.

Nutritional Information

Calories 210
Fat 1.5g
Carbohydrates 19g
Protein 30g
Dietary Fiber 2g
Sodium 30mg

 

Recipe courtesy of InTheRaw.com.

Makes 8 Servings

Ingredients

Salad

30 (about 5 bunches) Baby Beets, any color, trimmed with 1 inch tops remaining
1/4 cup extra virgin olive oil
1 teaspoon sea salt
2 bunches watercress, wash, spun dry and trimmed
1 1/2 – 2 lbs Seared Ahi tuna

Ginger Vinaigrette

1 lemon
1/4 cup Rice Wine vinegar
1/4 cup orange juice
2 tablespoons champagne vinegar
1 tablespoon fish sauce
2 packets Stevia In The Raw®
2 tablespoons fresh peeled and chopped ginger
1 garlic clove peeled and chopped
1 tablespoon Sesame oil
1 tablespoon light soy sauce
1/2 cup extra virgin olive oil
1 tablespoon toasted Sesame seeds

Directions

Salad

Preheat oven to 375°F

Rinse beets in cold water. Place on roasting pan and add enough water to cover three-fourths. Cover pan tightly with foil and roast about 50 minutes or until just under fork tender. Remove from oven. Beets will finish cooking during the cooling process.

While beets are still warm, peel using soft towel rubbing skin off gently. Remove root top with a paring knife. Toss beets in bowl with olive oil and sea salt and set aside.

Prepare ahi tuna and slice. Place on bed of watercress with roasted beets and ginger vinaigrette.

Ginger Vinaigrette

In small container combine all ingredients in an airtight non-metallic container and shake vigorously to combine.

Nutritional Information

Calories: 260
Fat: 8g
Protein: 28g
Carbohydrate: 15g
Dietary Fiber: 4g
Sodium: 350mg
Cholesterol: 50mg

 

Recipe courtesy of InTheRaw.com.