Citrus-Butter Shrimp Toss

While the rice pilaf cooks in the microwave, prepare and grill the shrimp and asparagus. Everything will finish cooking around the same time.

Ingredients:

Asparagus Pilaf
1/4	medium yellow onion
1	tbsp (15 mL) butter
1	cup (250 mL) uncooked jasmine rice
1 3/4	cups (425 mL) chicken broth
1/2	cup (125 mL) water
1/2	tsp (2 mL) salt
8	oz (250 g) fresh asparagus spears, trimmed
Shrimp
1	lb (500 g) medium uncooked shrimp (41-50 per pound), peeled and deveined, tails removed
1	tbsp (15 mL) plus 1 tsp (5 mL) Citrus & Basil Rub, divided
2	tbsp (30 mL) butter
1	garlic clove, pressed
3	tbsp (45 mL) chopped jarred pimento peppers

1. Prepare grill for direct cooking over medium-high heat. For pilaf, chop onion with Food Chopper; place onion and butter into Rice Cooker Plus. Microwave onion mixture, uncovered, on HIGH 2 minutes, stirring every 30 seconds. Add rice, broth, water and salt to cooker. Microwave according to package directions.
2. For shrimp, in Stainless (2-qt./2-L) Mixing Bowl, toss shrimp with 1 tbsp (15 mL) of the rub. In Classic Batter Bowl, combine butter, remaining 1 tsp (5 mL) rub and garlic. Microwave butter mixture on HIGH 1 minute or until butter is melted; add pimentos and mix well.
3. Brush BBQ Grill Basket with vegetable oil; preheat on grill 3 minutes. Add shrimp and grill, covered, 4-6 minutes or until shrimp is opaque, turning occasionally. Remove basket from grill; add shrimp to butter mixture and toss to coat. Meanwhile, grill asparagus spears 5-7 minutes or until cooked but still slightly firm. Remove asparagus from grill.
4. To serve, cut asparagus on a bias into 1-in. (2.5-cm) pieces; toss with rice. Serve shrimp over pilaf.

Yield: 4 servings

Nutrients per serving: Calories 330, Total Fat 11 g, Saturated Fat 5 g, Cholesterol 235 mg, Carbohydrate 23 g, Protein 33 g, Sodium 1070 mg, Fiber 2 g

U.S. Diabetic exchanges per serving: 1 1/2 starch, 4 low-fat meat (1 1/2 carb)

Cook's Tips: For an easy way to cut asparagus spears on a bias, line up the spears on the cutting board, then angle the spears on a bias. Cut the spears on a bias into 1-in. (2.5-cm) pieces using the Utility Knife.

Grilling the asparagus adds depth of flavor to the pilaf.

If desired, lemon pepper can be substituted for the citrus rub.