Grilled Shrimp and Wild Rice Salad

Ingredients

• 0.3 cup carrots shredded
• 0.5 teaspoon dijon mustard 
• 0.5 cup mushrooms fresh sliced
• 0.3 cup spring onion sliced (4 medium)
• 1.5 teaspoons honey 
• 2 tablespoons juice of lime 
• 1 teaspoon lime zest grated
• 0.3 cup cooking oil 
• 1 tablespoon cooking oil 
• 10 oz rice wild frozen with green beans) white
• 1 tablespoon rice vinegar 
• 3 cups the of 1 cos lettuce packed
• 6 oz shrimp shelled deveined uncooked ( 12 shrimp)

Equipment

• bowl
• grill
• wok

Directions

1. Cook rice as directed on package. In medium bowl, combine cooked rice, mushrooms, onions and carrot; mix well. Cover; refrigerate 1 hour or until cool.
2. In small bowl, combine 1/4 cup oil, lime peel, lime juice, vinegar, honey and mustard; mix well.
3. Pour lime mixture over rice mixture; toss gently to coat. Return to refrigerator.
4. Heat gas or charcoal grill. In medium bowl, combine shrimp and 1 tablespoon oil; toss to coat.
5. Let stand at room temperature for 10 minutes to marinate.
6. When grill is heated, place shrimp in grill basket (grill "wok").
7. Place grill basket on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 4 to 6 minutes or until shrimp turn pink, stirring occasionally.
8. Divide lettuce evenly onto individual serving plates. Gently stir rice mixture; spoon evenly onto lettuce. Top each with shrimp.