Barbecued Lime Shrimp and Corn

With virtually no cleanup, cooking a meal in foil over the fire is simple. Buy premade foil oven bags, or fashion your own from heavy-duty aluminum foil. Then toss the bag directly on the coals. If you skip the couscous, soak up the juices with French bread.

Yield: 4 servings (serving size: 5 ounces shrimp, 2 pieces corn, and 1 cup couscous)

Ingredients

• 1/3  cup  fresh lime juice
• 1/4  cup  fresh orange juice
• 2  tablespoons  low-sodium soy sauce
• 2  tablespoons  honey
• 2  garlic cloves, minced
• 2  teaspoons  grated peeled fresh ginger
• 2  tablespoons  sugar
• 1  teaspoon  ground coriander seeds
• 1/4  teaspoon  black pepper
• 2  ears corn, each cut crosswise into 4 pieces
• 1 1/2  pounds  large shrimp, peeled and deveined
• 4  cups  cooked couscous

Preparation

At home, combine the first 9 ingredients in a heavy-duty, zip-top plastic bag, and seal. Place the corn, shrimp, and couscous in separate heavy-duty zip-top plastic bags, and seal bags. Place the shrimp in cooler.

At campsite, place lime mixture, corn, and shrimp in foil oven bag. Place directly on hot coals (or in a 450° oven if at home); cook 10 minutes. Serve over couscous.

Nutritional Information

Calories:

473 (7% from fat)

Fat:

3.9g (sat 0.7g,mono 0.6g,poly 1.5g)

Protein:

42.8g

Carbohydrate:

66.7g

Fiber:

4g

Cholesterol:

259mg

Iron:

5.3mg

Sodium:

534mg

Calcium:

115mg