Grilled Shrimp and Wild Rice Salad

 

1

(10-oz.) pkg. Green Giant® Frozen White & Wild Rice (with green beans)

1/2

cup sliced fresh mushrooms

1/4

cup sliced green onions (4 medium)

1/4

cup shredded carrot

1/4

cup oil

1

teaspoon grated lime peel

2

tablespoons lime juice

1

tablespoon rice vinegar

1 1/2

teaspoons honey

1/2

teaspoon Dijon mustard

6

oz. shelled deveined uncooked medium shrimp (about 12 shrimp), tails removed

1

tablespoon oil

3

cups lightly packed torn romaine lettuce

• 1 Cook rice as directed on package. In medium bowl, combine cooked rice, mushrooms, onions and carrot; mix well. Cover; refrigerate 1 hour or until cool.
• 2 In small bowl, combine 1/4 cup oil, lime peel, lime juice, vinegar, honey and mustard; mix well. Pour lime mixture over rice mixture; toss gently to coat. Return to refrigerator.
• 3 Heat gas or charcoal grill. In medium bowl, combine shrimp and 1 tablespoon oil; toss to coat. Let stand at room temperature for 10 minutes to marinate.
• 4 When grill is heated, place shrimp in grill basket (grill "wok"). Place grill basket on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 4 to 6 minutes or until shrimp turn pink, stirring occasionally.
• 5 Divide lettuce evenly onto individual serving plates. Gently stir rice mixture; spoon evenly onto lettuce. Top each with shrimp.