Grilled Shrimp with Lemon-Pesto Rice

Prepared pesto makes this dish a snap, but you can use homemade if you have some on hand. Prep and Cook Time: 40 minutes.

Total Time: 40 minutes
Yield: Makes 4 servings

Ingredients

• 1 1/2  cups  jasmine rice
• 1  teaspoon  salt
• 1  cup  pesto (purchased or homemade)
• 2  teaspoons  lemon zest
• 1  pound  peeled, deveined shrimp (31 to 40 per lb.), tails on
• 1  tablespoon  olive oil
• 1/2  teaspoon  freshly ground pepper
• 1  cup  halved grape tomatoes

Preparation

1. Heat a grill to medium heat (you can hold your hand 1 to 2 inches above grill level only 4 to 5 seconds) or set a broiler to high and position a rack 6 inches below the heating element.

2. In a 2- to 3-quart pan, bring 2 1/2 cups water to a boil. Add rice and 1/2 teaspoon salt. Cover, adjust heat to low, and cook until most of the water is absorbed, about 15 minutes. Turn off heat and let sit 5 minutes. Stir in pesto and 1 1/2 teaspoons lemon zest.

3. Meanwhile, in a medium bowl toss shrimp with oil, 1/2 teaspoon salt, 1/2 teaspoon lemon zest, and the pepper.

4. Grill shrimp, turning once, until cooked through, about 3 minutes per side, or broil on a baking sheet about 4 minutes total (no need to turn).

5. Serve shrimp over rice and top with tomatoes.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

673 (39% from fat)

Protein:

31g

Fat:

29g (sat 7.7)

Carbohydrate:

71g

Fiber:

2.7g

Sodium:

1269mg

Cholesterol:

160mg