Anyone out there that has the Grill it Quick Recipe book handy that could scan and post the "Citrus-Butter Shrimp Toss"? I can't find mine and wanted to make these. TIA!!!
Not near a scanner, but here ya go: Asparagus Pilaf 1/4 med yellow onion 1 tbsp butter 1 cup uncooked jasmine rice 1 3/4 cups chicken broth 1/2 cup H2O 1/2 tsp salt 8 oz fresh asparagus spears, trimmed Shrimp 1 lb med, uncooked shrimp (41-50 per pound), peeled and deveined, tails removed 1 tbsp plus 1 tsp Citrus & Basil Rub, divided 2 tbsp butter 1 garlic clove, pressed 3 tbsp chopped jarred pimento peppers Prepare grill for direct cooking over med-high heat. For pilaf, chop onion, place onion and butter into Rice Cooker Plus. Microwave onion mix, uncovered, on HIGH for 2 minutes stirring every 30 sec. Add rice, broth, H2O and salt to cooker. Microwave according to package directions. For shrimp, toss with 1 tbsp of the rub. In a batter bowl, combine butter, remaining rub and garlic. Microwave butter mix on HIGH 1 minute or until butter mix is melted; add pimentos and mix well. Brush BBQ Grill Basket with veg. oil. Preheat on grill 3 min. Add shrimp and grill, covered, 4-6 minutes or until shrimp is opaque, turning occassionally. Remove basket from grill; add shrimp to butter mix and toss to coat. Meanwhile, grill asparagus spears 5-7 minutes or until cooked but still slightly firm. Remove from grill. To serve: cut asparagus on a bias into 1-in pieces, toss with rice, Serve shrimp over pilaf Enjoy! Sounds yummy!