CITRUS-BUTTER SHRIMP TOSS

CITRUS-BUTTER SHRIMP TOSS image

Number Of Ingredients 14

asparagus pilaf:
1/4 of a med. yellow onion
1 teasp butter
1 cup uncooked jasmine rice
1 and 3/4 cups chix broth
1/2 cup water
1/2 teasp salt
8 oz asparagus spears
shrimp:
1 lb to 1.5 lbs medium shrimp
1T plus 1 teasp lemon pepper or citrus and basil rub
2 T butter
1 pressed garlic clove
3 T chopped jarred pimento peppers?

Steps:

for pilaf-- chop onion and saute onion and butter put rice, broth, water, onion and salt to rice cooker toss shrimp with 1T of the rub saute garlic, remaining butter and 1 teasp rub and then add pimentos and set aside to combine with cooked shrimp grill asparagus and cut in pieces and combine with rice grill shrimp in basket coated with veg oil--that has been preheated for 3 mins, 4-5 mins ( turning occasionally) with grill closed (or saute on stove) add shrimp to butter mixture and toss to coat serve shrimp on top of asparagus pilaf