BUTTERY HOT HONEY GRILLED SHRIMP AND VEGGIES
RECIPE TYPE
Seafood, Under 30 min
SERVES
4
Prep: 15 min
Grill: 15 min
Ingredients
1 red bell pepper, chopped
1 zucchini, chopped
1 pkg (227g) Longo’s Cremini Mushrooms, quartered
2 tbsp Longo’s Mediterranean Extra Virgin Olive Oil, divided
1/2 tsp each salt and pepper, divided
1 pkg (10-15ct, 454g) Longo’s Extra Large Wild Caught Florida Shrimp, thawed
3 tbsp Longo’s Country Churned Salted Butter, melted
2 tbsp each chopped parsley and fresh Longo’s Organic Basil
1 clove garlic, minced
2 tbsp Longo’s Unpasteurized Liquid Hot Honey
1 pkg (450g) cooked Longo’s White Sticky Calrose Rice, heated
Directions
Toss red pepper, zucchini and mushrooms with 1 tbsp of the oil and 1/4 tsp each of the salt and pepper. Scrape into a grilling basket set on preheated medium-high grill. Grill, stirring occasionally, for about 8 minutes or until golden and tender crisp. Place in large bowl.
Toss shrimp with remaining oil, salt and pepper and grill for about 5 minutes, turning once, or until grill marked and pink. Place in separate bowl and toss with butter, parsley, basil and garlic. Stir in hot honey until melted. Add to vegetables and stir to coat.
Spread rice onto serving platter and spoon shrimp and vegetable mixture, including the butter mixture, overtop to serve.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 13g | Fibre 2g |
Fat 17g | Sugar 11g |
Carbs 45g | Sodium 720mg |
