Recipe: Spicy Grilled Shrimp Over Rice

Spicy Grilled Shrimp Over Rice
From: The American Institute for Cancer Research

18 oz. large shrimp (about 18 to 20), peeled and deveined.
1 Tbsp. fresh lime juice 3 garlic cloves, crushed
1 tsp. fresh thyme leaves (or 3/4 tsp. dried)
1/4-1/2 tsp. crushed red pepper (or to taste)
Cilantro sprigs

Rice:
1 tsp. ground turmeric
1/4 tsp. ground cumin
1 1/3 cups long grain rice, preferably Basmati
2 1/3 cups water
1/2 tsp. salt

Toss shrimp with lime juice, garlic, thyme and red pepper. Cover and marinate at least one hour. When ready to cook, start with the rice. Place turmeric and cumin in a skillet and heat over low heat, just until fragrant (about 30 seconds). Add water, rice and salt. Heat to boiling, then cover and cook over low heat until water is absorbed and rice is tender (about 15 minutes). Prepare shrimp when rice is almost done: either grill (put shrimp on skewers to do this), broil or cook quickly in a preheated nonstick skillet until lightly browned on both sides. Don't overcook. Spoon rice onto a platter and top with shrimp. Garnish with cilantro and serve.

Each of the 4 servings contains 325 calories and 1 gram of fat.