Skewered Shrimp With Rice
|Large shrimp||2 Pound (About 20)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Lime juice||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Tablespoon|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Chopped parsley||2 Tablespoon|
|Hot cooked brown rice||4 Cup (64 tbs)|
|Limes||3 , sliced|
1. Wash the shrimp. Cut the shell down the back of each and devein but leave the shell intact. Combine the oil, lime juice, and soy sauce in a bowl and add the shrimp. Marinate in the refrigerator for 30 to 60 minutes.
2. Meanwhile, melt the butter in a small skillet and saute the onion until transparent. Add the mushrooms and cook for 3 minutes longer. Stir in the parsley and add onion mixture to the rice. Keep warm.
3. Thread the shrimp onto 4 individual skewers, alternating with the lime slices. Broil under a preheated broiler or over hot coals, about 3 minutes each side, brushing with the marinade when the skewers are turned.