Caribbean Shrimp

2 Member Ratings

Ingredients

4	cups	Minute^® White Rice, uncooked
1	can	(15 1/4 oz.) pineapple chunks in juice, drained
4		sheets (12x18-inch each) heavy-duty aluminum foil
2	lbs	medium shrimp, cleaned
1		red bell pepper, chopped
1		jalapeño pepper, seeded and finely chopped
1	Tbsp	fresh ginger root, peeled, minced
1	Tbsp	seafood seasoning
6	Tbsps	unsalted butter, cubed
1/4	cup	packed brown sugar
4	tsps	lemon juice

Prepare rice according to package directions. Keep warm.
Preheat grill to medium-hot. Place 1/4 of the pineapple chunks in center of each sheet of foil. Arrange shrimp in even layers over pineapple. Mix peppers, ginger root and seasoning; sprinkle over shrimp. Top with butter and brown sugar. Drizzle each with 1 teaspoon lemon juice.
Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make 4 packets.
Place packets on grate of grill; cover with lid. Grill 8 to 10 minutes or until shrimp turn pink. Serve over rice.
Use Your Oven: Assemble foil packets as directed; place on baking sheet. Bake at 450°F for 12 to 14 minutes or until shrimp turn pink.