04-21-2005, 02:41 PM
Skewers of shrimp and vegetables served with vegetables and rice.
48 medium shrimp (approximately 1 1/4 pounds),
shelled, cleaned and deveined
2 onions, cut into 16 wedges
2 green peppers, cut into 16 wedges
3 tablespoons Lawry’s Honey Mustard Sauce
8 skewers
6 cups vegetable medley (broccoli, carrots, zucchini, cauliflower)
Sprinkle of garlic parsley spice
6 cups cooked rice
Thread each skewer with the following: onion, 2 shrimp, bell pepper, 2 shrimp, bell pepper, 2 shrimp, onion.
Mesquite grill or barbecue shrimp skewers, basting with honey mustard glaze.
Cook for 3 minutes on each side over hot flame, or just until shrimp turn pink. Do not overcook.
Steam veggies; sprinkle with garlic parsley spice and toss to coat.
Put rice on center of the plate, top with the shrimp skewers. Evenly distribute veggies around the rice in a circle.
48 medium shrimp (approximately 1 1/4 pounds),
shelled, cleaned and deveined
2 onions, cut into 16 wedges
2 green peppers, cut into 16 wedges
3 tablespoons Lawry’s Honey Mustard Sauce
8 skewers
6 cups vegetable medley (broccoli, carrots, zucchini, cauliflower)
Sprinkle of garlic parsley spice
6 cups cooked rice
Thread each skewer with the following: onion, 2 shrimp, bell pepper, 2 shrimp, bell pepper, 2 shrimp, onion.
Mesquite grill or barbecue shrimp skewers, basting with honey mustard glaze.
Cook for 3 minutes on each side over hot flame, or just until shrimp turn pink. Do not overcook.
Steam veggies; sprinkle with garlic parsley spice and toss to coat.
Put rice on center of the plate, top with the shrimp skewers. Evenly distribute veggies around the rice in a circle.