From Cooking Light


This recipe offers a creative savory use of Andrew Weil's "perfect" food: dark chocolate. The chocolate adds richness to the mole, a traditional Mexican sauce. Prepare the sauce a day ahead, and refrigerate so the flavors have time to develop. Store the mole poblano, covered, in the refrigerator for up to three days, or freeze for up to two months.

2 pounds large shrimp, peeled and deveined
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups Mole Poblano

Heat a grill pan over medium-high heat.
Pat shrimp dry with paper towels. Combine shrimp, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Thread the shrimp onto 6 (8-inch) skewers. Place skewers on grill pan; cook 2 minutes on each side or until done. Serve with Mole Poblano.

Note: Nutritional analysis includes 1/3 cup Mole Poblano per serving.

Yield: 6 servings (serving size: 1 skewer and 1/3 cup mole poblano)

NUTRITION PER SERVING
CALORIES 230(25% from fat); FAT 6.5g (sat 1.5g,mono 2.1g,poly 1.2g); PROTEIN 32g; CHOLESTEROL 230mg; CALCIUM 79mg; SODIUM 556mg; FIBER 1.3g; IRON 3.7mg; CARBOHYDRATE 10.1g