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

How to Make It

Step 1

Soak wooden skewers in water 30 minutes.

Step 2

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

Step 3

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

Step 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.

Step 5

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

Step 6

Prepare Seasoned White Beans and Rice.

Step 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.

Step 8

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

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