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Prep 30min
Total1hr30min
Servings2
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Ingredients
1
(10-oz.) pkg. 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
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Steps
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.
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Nutrition Facts
Serving Size:1 Serving
Calories
560
Calories from Fat
340
Total Fat
38g
58%
Saturated Fat
6g
30%
Cholesterol
120mg
40%
Sodium
860mg
36%
Total Carbohydrate
37g
12%
Dietary Fiber
4g
16%
Sugars
9g
Protein
18g
% Daily Value*:
Vitamin A
92%
92%
Vitamin C
26%
26%
Calcium
10%
10%
Iron
30%
30%
Exchanges:
1 Starch; 1 Other Carbohydrate; 2 Vegetable; 1 1/2 Very Lean Meat; 7 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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