Tequila-Lime Shrimp w/Cilantro Rice

Yield: 4 servings (serving size: 3/4 cup rice and 6 shrimp)
Source: Health Magazine, June 2007
Amy's Comments: SUPER easy and YUM! Very flavorful! I definitely recommend 6" skewers vs the longer ones... mine caught fire! Oops! I also couldnt find the right tabasco, so i used regular + a tsp of chipotle salsa! It wasnt spicy, just flavorful!

INGREDIENTS:

3/4 cup instant brown rice
2 tbsp tequila
1 tbsp fresh lime juice
2 tsp olive oil
1 tsp bottled chipotle sauce (such as Tabasco)
2 garlic cloves, minced
24 large shrimp, peeled and deveined, with tails on (about 1 1/4 lbs)
8 (6") bamboo skewers, soaked in cold water for at least 10 minutes
Vegetable Oil
1/2 tsp salt
6 Tbsp minced fresh cilantro, divided
4 lime wedges

INSTRUCTIONS:

  1. Prepare rice according to package directions.
  2. Prepare grill.
  3. Combine tequila and next 4 ingredients (through garlic) in a medium bowl. Add shrimp; toss well to coat, and let stand 10 minutes. Thread 3 shrimp onto each skewer, reserving remaining marinade.
  4. Coat grill with vegetable oil; place skewers on grill. Cover and cook on medium-high heat 4 minutes. Brush with remaining marinade. Turn skewers; brush again. Cover and grill 3-4 more minutes or until shrimp are opaque.
  5. Meanwhile, transfer the rice to a medium bowl; stir in salt and 4 tbsp cilantro. Spoon 3/4 cup rice onto each of 4 serving plates; top each with 2 skewers and remaining cilantro. Serve with lime wedges.

NUTRITIONAL INFO:

Healthy Units: 6 per serving
Calories 286, Fat 4g, Cholesterol 210mg, Protein 26g, carbs 30g, sugars 1g, fiber 2g, iron 4mg, sodium 399mg, calcium 59mg

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