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Southwestern Shrimp with Salsa

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
  • Total Time
    Prep: 45 min. Grill: 10 min.
  • Makes
    4 servings


  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon garlic salt
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 20 uncooked jumbo shrimp, peeled and deveined
  • 1 cup uncooked saffron rice
  • 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


  • In a large resealable plastic bag, combine the first seven ingredients. Add the shrimp; seal and turn to coat. 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 and discard 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
5 shrimp with 1/2 cup rice and 3/4 cup salsa: 461 calories, 16g fat (2g saturated fat), 154mg cholesterol, 1254mg sodium, 55g carbohydrate (4g sugars, 7g fiber), 28g protein.

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