“Rice to the Rescue!” Recipe Contest Winner - Edwina Gadsby Yield: Makes 4 servings.

1 cup lightly packed cilantro leaves 2 red jalapeno peppers, seeded 2 garlic cloves, peeled 2 to 3 tablespoons red wine vinegar 6 tablespoons olive oil, divided 3/4 teaspoon salt 1/4 teaspoon pepper 1 pound medium shrimp*, peeled and deveined 3 cups hot cooked long grain rice   Preheat grill or broiler. Combine cilantro, jalapenos, garlic, vinegar, 1/4 cup oil, salt and pepper in food processor; process until fine texture; set aside. Toss shrimp with remaining 2 tablespoons oil; arrange on grill or rack in broiler pan. Grill or broil 4 inches from heat source 2 minutes on each side or until opaque in center. Combine hot rice with half of the cilantro mixture; mix well. Place on platter; top with shrimp and spoon remaining cilantro mixture over shrimp.

Meal Part: Main Dish   Main Ingredient: Fish/Seafood   Cuisine Type: American

Nutrition Facts Calories 470   % Daily Value* Total Fat 23g Cholesterol 170mg Sodium 610mg Total Carbohydrate 35g Dietary Fiber 1g Protein 26g

*1 pound chicken tenders may be substituted for shrimp.