Jazz up rice with shrimp and pesto

Sunset, August, 2006 by Stephanie Dean

Grilled Shrimp with Lemon-Pesto Rice

Prepared pesto makes this dish a snap, but you can use homemade if you have some on hand.

[ILLUSTRATION OMITTED]

PREP AND COOK TIME: 40 minutes

MAKES: 4 servings

1 1/2 cups jasmine rice
    1 teaspoon salt
    1 cup pesto (purchased or homemade)
    2 teaspoons lemon zest
    1 pound peeled, deveined shrimp (31 to 40 per lb.), tails on
    1 tablespoon olive oil
  1/2 teaspoon freshly ground pepper
    1 cup halved grape tomatoes

1. Heat a grill to medium heat (you can hold your hand 1 to 2 inches above grill level only 4 to 5 seconds) or set a broiler to high and position a rack 6 inches below the heating element.

2. In a 2- to 3-quart pan, bring 2 1/2 cups water to a boil. Add rice and 1/2 teaspoon salt. Cover, adjust heat to low, and cook until most of the water is absorbed, about 15 minutes. Turn off heat and let sit 5 minutes. Stir in pesto and 1 1/2 teaspoons lemon zest.

3. Meanwhile, in a medium bowl toss shrimp with oil, 1/2 teaspoon salt, 1/2 teaspoon lemon zest, and the pepper.

4. Grill shrimp, turning once, until cooked through, about 3 minutes per side, or broil on a baking sheet about 4 minutes total (no need to turn).

5. Serve shrimp over rice and top with tomatoes.

Per serving: 673 Cal., 39% (261 Cal.) from fat; 31 g protein; 29 g fat (7.7 g sat.); 71 g carbo (2.7 g fiber); 1,269 mg sodium; 160 mg chol.