Chili Shrimp with Honey Salsa

(50)
  12 reviews
  • 30|min prep time
  • 30|min total time
  • 7 ingredients
  • 4 servings

3/4
cup Old El Paso™ Thick 'n Chunky salsa
1
tablespoon honey
1/2
teaspoon ground cumin
1
teaspoon chili powder
1 1/2
lb uncooked deveined peeled large shrimp, tails removed if desired
1
tablespoon butter, melted
1/2
teaspoon seasoned salt

Directions

  1. 1 Heat gas or charcoal grill. To make foil tray for shrimp, cut 18x12-inch sheet of heavy-duty (or nonstick) foil. Fold up sides and corners to create pan with sides. If using heavy-duty foil, spray foil with cooking spray.
  2. 2 In small bowl, mix salsa, honey, cumin and 1/2 teaspoon of the chili powder; set aside. In foil tray, toss shrimp with butter, remaining 1/2 teaspoon chili powder and the seasoned salt.
  3. 3 When grill is heated, place foil tray with shrimp on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 8 to 10 minutes, stirring shrimp or shaking tray occasionally to turn shrimp, until shrimp turn pink. Serve shrimp with salsa mixture.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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