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

Ralph Anderson; William Dickey; Lisa Powell Bailey, Buffey Hargett; Vanessa McNeil Rocchio
Prep time 25 mins
Soak time 30 mins
Grill time 8 mins
Yield Makes 6 servings


  • 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
  • Seasoned White Beans and Rice
  • Garnish: 6 lime wedges

How to Make It

  1. Soak wooden skewers in water 30 minutes.

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

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

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

  6. Prepare Seasoned White Beans and Rice.

  7. 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.

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