Tuesday's Main Dish Recipe (Chili Shrimp with Honey Salsa)
CHILI SHRIMP WITH HONEY SALSA
3/4 cup Old El Paso Thick 'n Chunky salsa
1 Tbs honey
1/2 tsp ground cumin
1 tsp chili powder
1-1/2 lb uncooked deveined peeled large shrimp, tails removed if desired
1 Tbs butter, melted
1/2 tsp seasoned salt
Heat gas or charcoal grill. To make foil tray for shrimp, cut 18x12-inch sheet of heavy-duty (or non-stick) foil. Fold up sides and corners to create pan with sides. If using heavy-duty foil, spray foil with cooking spray.
In small bowl, mix salsa, honey, cumin and 1/2 tsp of the chili powder; set aside. In foil tray, toss shrimp with butter, remaining 1/2 tsp chili powder and the seasoned salt.
When grill is heated, place foil tray with shrimp on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 8 to 10 minutes, stirring shrimp or shaking tray occasionally to turn shrimp, until shrimp turn pink. Serve shrimp with salsa mixture.
*recipe taken from Pillsbury's 2007 Annual Recipes