Grilled Shrimp and Wild Rice Salad

With a snappy lime-and-honey dressing, this grilled shrimp salad gets a time-saving boost from frozen prepared rice and green beans.

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Servings 2

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ingredients 13
Prep Time 30 min
Total Time 1 hr 30 min

Ingredients

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

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Directions

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.