Balsamic Shrimp

Makes 4
Prep 15 m
Marinate 60 m
Grill 6 m



  1. 1 of 1 Mix shrimp and peppers with 3 tablespoons of the Balsamic Vinaigrette in a medium-size bowl. Refrigerate mixture, covered, for 1 hour.

To grill:

  1. 1 of 3 Place large cast-iron or stove-top grill over medium heat. Coat grilling surface with nonstick vegetable-oil cooking spray. Add shrimp and peppers in a single layer. Cook, tossing or turning occasionally, 6 minutes or until shrimp are pink, curled and firm-tender and peppers are firm-tender. Remove to clean bowl; keep warm. If grill is too small to fit all of the shrimp and peppers in one layer, grill mixture in two batches.
  2. 2 of 3 Meanwhile, place 4 tablespoons of Balsamic Vinaigrette in a small saucepan. Heat to boiling over low heat. Pour over shrimp-and-pepper mixture in bowl, tossing until well coated.
  3. 3 of 3 Serve over hot rice, cooked following package directions.
Nutrition Information for Balsamic Shrimp
Servings Per Recipe: 4
Per Serving: 302 mg sodium, 22 g Fat, total, 173 mg chol., 23 g pro., 5 g carb., 316 kcal cal.