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.
Nutrition Information per Serving: Calories: Good
Choice (555); Fat: Excellent Choice (3 g)*; Cholesterol: Moderate (275);
Sodium: Good Choice (540 g)
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