Southwestern Shrimp with Salsa

Name: Southwestern Shrimp with Salsa
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 4 servings.
Cuisine: North America, Mexican
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

TOTAL TIME: Prep: 45 min. Grill: 10 min. YIELD: 4 servings.

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

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

1. 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.
2. Meanwhile, cook rice according to package directions.
3. In a small bowl, combine avocado and lime juice; toss to coat. Add the remaining ingredients; gently stir to combine.
4. 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.

Nutrition Facts

5 shrimp with 1/2 cup rice and 3/4 cup salsa: 432 calories, 15g fat (2g saturated fat), 154mg cholesterol, 1206mg sodium, 51g carbohydrate (4g sugars, 6g fiber), 27g protein.