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Ralph Anderson; William Dickey; Lisa Powell Bailey, Buffey Hargett; Vanessa McNeil Rocchio Photo by: Ralph Anderson; William Dickey; Lisa Powell Bailey, Buffey Hargett; Vanessa McNeil Rocchio

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

Southern Living JULY 2010

  • Yield: Makes 6 servings
  • Prep time: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

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.

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

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