Shelly's Recipe

Grilled Shrimp with Veggies and Wild Rice

Category: Seafood and Fish - Grilled

1 lb. raw Shrimp (large)
1 container cherry tomatoes
2 green peppers, cut in strips
1 small onion, cut into thick strips
1/2 cup olive oil
3 Tbsp. chopped fresh dill

Peel & devein Shrimp. Marinate the Shrimp, tomatoes, green peppers in the olive oil and dill for 2 to 3 hours.

Thread each Shrimp half on a skewer along with tomatoes, onions and peppers and grill over hot coals for 2 to 3 minutes.

Serve with wild rice (recipe follows).

Note: I have also made this recipe using italian dressing instead of the olive oil and dill and I liked it just as good.

Wild Rice
2 1/2 cups water
3 1/2 cups chicken broth
2 cups wild rice
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon dried rosemary, crushed
1 pound fresh mushrooms, sliced
1/2 cup sliced green onions
2 garlic cloves, minced
4 teaspoons olive oil

In a large pot, bring broth and water to a boil. Add the rice, thyme, rosemary, salt and pepper. Reduce the heat, cover and simmer for 60 minutes or until rice is tender, drain.

In a large skillet add the green onions, mushrooms and garlic in olive oil, sauté for 10 minutes or so. Add the rice; heat through.