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

Chili-and-Lime Grilled Shrimp With Seasoned White Beans and Rice Recipe
Ralph Anderson; William Dickey; Lisa Powell Bailey, Buffey Hargett; Vanessa McNeil Rocchio

Recipe from

Southern Living

Recipe Time

Prep: 25 Minutes
Soak: 30 Minutes
Grill: 8 Minutes

Ingredients

6 (12-inch) wooden skewers
1 pound unpeeled, uncooked fresh or frozen large CERTIFIED WILD AMERICAN Shrimp
2 teaspoons chili with lime seasoning
2 teaspoons MCCORMICK Gourmet Collection Ground Mustard
1 teaspoon MCCORMICK Gourmet Collection Garlic Powder
1 lime
2 tablespoons extra virgin olive oil
Garnish: 6 lime wedges

Preparation

Soak wooden skewers in water 30 minutes.

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

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

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.

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

Prepare Seasoned White Beans and Rice.

Meanwhile, grill shrimp skewers, covered with grill lid, over 300° to 350° (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.

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

Diane Bartolomeo, Port St. Lucie, Florida,

Southern Living

July 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note