Chili-and-Lime Grilled Shrimp With Seasoned White Beans and Rice

Ingredients

• 2 teaspoons penzey's southwest seasoning with lime seasoning
• 2 tablespoons olive oil extra virgin 
• 1 teaspoon garlic powder 
• 2 teaspoons ground mustard 
• 1  lime 
• 6  lime wedges 
• 6 servings seasoned rice vinegar white
• 1 pound shrimp wild fresh uncooked unpeeled
• 72 inch frangelico 
• 72 inch frangelico 

Equipment

• bowl
• grill
• skewers
• wooden skewers

Directions

1. Soak wooden skewers in water 30 minutes.
2. If frozen, thaw shrimp according to package directions. Peel shrimp, leaving tails on; devein, if desired.
3. Place shrimp in a medium bowl.
4. Stir together chili with lime seasoning, ground mustard, and garlic powder in a small bowl.
5. Sprinkle mixture over shrimp, tossing to coat.
6. Grate rind from 1 lime, and add to shrimp mixture in bowl.
7. Cut lime in half, and squeeze juice into bowl. Stir in olive oil. Thread 4 to 5 shrimp onto each skewer, and place skewers on a plate. Cover and chill.
8. Preheat grill to 300 to 350 (medium).
9. Prepare Seasoned White Beans and Rice.
10. Meanwhile, grill shrimp skewers, covered with grill lid, over 300 to 350 (medium) heat 3 to 4 minutes on each side or just until shrimp turn pink. Spoon Seasoned White Beans and Rice onto a serving platter, and top with shrimp skewers.
11. Garnish, if desired.
12. Note: For testing purposes only, we used McCormick Chili With Lime Seasoning.