Tuesday, August 3, 2010

Chili Shrimp with Honey Salsa


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


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. 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. 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.

Photo and Recipe by Pillsbury

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