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Balsamic Shrimp

Ingredients

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Directions

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  • Mix shrimp and peppers with 3 tablespoons of the Balsamic Vinaigrette in a medium-size bowl. Refrigerate mixture, covered, for 1 hour.

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To grill:
  • Place large cast-iron or stove-top grill over medium heat. Coat grilling surface with nonstick vegetable-oil cooking spray. Add shrimp and peppers in a single layer. Cook, tossing or turning occasionally, 6 minutes or until shrimp are pink, curled and firm-tender and peppers are firm-tender. Remove to clean bowl; keep warm. If grill is too small to fit all of the shrimp and peppers in one layer, grill mixture in two batches.

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  • Meanwhile, place 4 tablespoons of Balsamic Vinaigrette in a small saucepan. Heat to boiling over low heat. Pour over shrimp-and-pepper mixture in bowl, tossing until well coated.

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  • Serve over hot rice, cooked following package directions.

Nutrition Facts (Balsamic Shrimp)

316 calories; 22 g total fat; 173 mg cholesterol; 302 mg sodium. 5 g carbohydrates; 23 g protein;

Balsamic Vinaigrette

Ingredients

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Directions

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  • Stir together oil, balsamic vinegar, red wine vinegar, brown sugar, oregano, rosemary, salt, crumbled thyme and ground black pepper in small bowl.

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