CHIPOTLE SHRIMP WITH MANGO SALSA & JASMINE RICE

6 Serving Instructions

Thaw in refrigerator.
1.Add water to bag of skewers. Soak 20 min. (to prevent from burning) Spray baking sheet with nonstick cooking spray.
2.Rice: In sauce pan add rice and 2 1/4 cups water. Bring to boil, stir once, cover and cook on low heat for 20-25 min. Fluff with fork.
3.Remove shrimp from marinade and thread 3-4 per skewer. Place skewered shrimp on baking sheet, and lightly spray shrimp with nonstick cooking spray.
4.Broil on baking sheet or remove from baking sheet to grill. Cook on high for 3-4 min. each side, just until pink.(Overcooking shrimp will cause them to be tough and chewy.)
5.Serve with jasmine rice and mango salsa. (If desired break up larger pieces of mango with fork.)

Prep time: 20-25 min.

3 Serving Instructions

Thaw in refrigerator.
1.Add water to bag of skewers. Soak 20 min. (to prevent from burning) Spray baking sheet with nonstick cooking spray.
2.Rice: In sauce pan add rice and 1 1/8 cups water. Bring to boil, stir once, cover and cook on low heat for 20-25 min. Fluff with fork.
3.Remove shrimp from marinade and thread 3-4 per skewer. Place skewered shrimp on baking sheet and lightly spray shrimp with nonstick cooking spray.
4.Broil on baking sheet or remove from baking sheet to grill. Cook on high for 3-4 min. each side, just until pink. (Overcooking shrimp will cause them to be tough and chewy.)
5.Serve with jasmine rice and mango salsa. (If desired break up larger pieces of mango with fork.)

Prep time: 20-25 min.

Serving Suggestions

Dream Dinners Key Lime Corn

Nutritional information is per serving unless otherwise stated and are based on standard formulations: variations may occur due to manufacture/supplier alterations and individual assembly and preparation.

May contain allergens, contact your local store for further assistance.