Chili-And-Lime Grilled Shrimp With Seasoned White Beans And Rice

1. 1

   Soak wooden skewers in water 30 minutes.

2. 2

   If frozen, thaw shrimp according to package directions. Peel shrimp, leaving tails on; devein, if desired. Place shrimp in a medium bowl.

3. 3

   Stir together chili with lime seasoning, ground mustard, and garlic powder in a small bowl. Sprinkle mixture over shrimp, tossing to coat.

4. 4

   Grate rind from 1 lime, and add to shrimp mixture in bowl. Cut lime in half, and squeeze juice into bowl. Stir in olive oil. Thread 4 to 5 shrimp onto each skewer, and place skewers on a plate. Cover and chill.

5. 5

   Preheat grill to 300u00b0 to 350u00b0 (medium).

6. 6

   Prepare Seasoned White Beans and Rice.

7. 7

   Meanwhile, grill shrimp skewers, covered with grill lid, over 300u00b0 to 350u00b0 (medium) heat 3 to 4 minutes on each side or just until shrimp turn pink. Spoon Seasoned White Beans and Rice onto a serving platter, and top with shrimp skewers. Garnish, if desired.

8. 8

   Note: For testing purposes only, we used McCormick Chili With Lime Seasoning.

No nutritional information available.

No additional tips available.