Grilled Shrimp and Wild Rice Salad

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  • 30 min prep time
  • 1 hr 30 min total time
  • 13 ingredients
  • 2 servings

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

Directions

  1. 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. 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. 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. 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. 5 Divide lettuce evenly onto individual serving plates. Gently stir rice mixture; spoon evenly onto lettuce. Top each with shrimp.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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