I prefer grilling in the summer because you don't need to turn on the stove and heat up the house. If you want to get fancy, serve it in a chilled martini glass for a beautiful presentation. The rice and/or shrimp can be cooked a day ahead and refrigerated until serving. —Lindsay Matuszak, Reno, Nevada
Southwestern Shrimp with Salsa
Peppers (Hot)
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 3/4 teaspoon garlic salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon pepper
- 20 uncooked shrimp (16-20 per pound), peeled and deveined
- 1 cup uncooked saffron rice
- avocado-corn salsa:
- 1 medium ripe avocado, peeled and cubed
- 2 to 3 tablespoons lime juice
- 1-1/2 cups frozen corn, thawed
- 1 medium tomato, peeled, seeded and chopped
- 2 jalapeno peppers, seeded and minced
- 1/4 cup minced fresh cilantro
- 1 green onion, chopped
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Directions
- In a large bowl or shallow dish, combine the first 7 ingredients. Add the shrimp and turn to coat. Cover and refrigerate for 30 minutes.
- Meanwhile, cook rice according to package directions.
- In a small bowl, combine avocado and lime juice; toss to coat. Add the remaining ingredients; gently stir to combine.
- Drain shrimp, discarding marinade. Thread shrimp onto metal or soaked wooden skewers; place on greased grill rack. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes or until shrimp turn pink, turning once. Serve with rice and salsa.
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