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Ingredients
- 1 lb. shelled, deveined shrimp (tails intact)
- 1 c. salsa
- 1 c. rice, uncooked
- 1 (4 oz.) jar green chiles, drained
- 1/3 c. chopped scallions
- 1/2 tsp. each: salt and pepper
Method
- In bowl, mix shrimp, tails intact, and salsa.
- Cover; chill 1 hour.
- Meanwhile, cook rice; add chiles, scallions, salt and pepper.
- Mix. Skewer salsa coated shrimp; broil or grill until done.
- Place on rice.
- Serves 4.