GRILLED FIESTA SHRIMP

2 lbs. raw peeled large shrimp

1 tbsp. olive oil

2 tsp. Creole seasoning, divided

cup (2 oz.) shredded Mexican-blend cheese or cheddar cheese

cup canned whole-kernel corn with sweet peppers, drained

3 tbsp. chopped fresh cilantro

15-oz. can black beans, rinsed and drained

4 cups cooked long-grain rice, hot

Heat the grill to medium-high.

Arrange the shrimp in the center of a large piece of heavy-duty foil. Drizzle the oil over the shrimp, then sprinkle it with 1 teaspoon of the Creole seasoning. Toss to coat. Top the shrimp with the cheese, corn, cilantro and beans. Sprinkle the remaining teaspoon of Creole seasoning over everything. Fold the opposite ends of foil together over the ingredients to form a loose bundle. Crimp to seal.

Place the foil packet on the grill. Cover and cook for 10 minutes, or until the shrimp are done. Serve over hot cooked rice.

Makes 6 servings.

From Cooking Light Way to Cook: Grilling (Oxmoor House, 2012)

Associated Press