Shrimp-Chile Skewers

By joanmarie

Ingredients

• 24 large fresh shrimp, peeled and deveined (about 1 lb.)
• 24 shishito peppers (about 6 oz.)
• 16 shiitake mushrooms, stemmed and halved
• Cooking spray
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben's)
• 1/4 cup canola mayonnaise (optional)
• 1 tablespoon Sriracha chili sauce
• 1 lime, cut into wedges (optional)

Preparation

Step 1

Step 1
Preheat grill to medium (350°F to 400°F).

Step 2
Thread 3 shrimp, 3 peppers, and 4 mushroom halves alternately onto each of 8 (8-inch) skewers; coat skewers with cooking spray, and sprinkle with salt and black pepper. Add skewers to grill; cook 2 to 3 minutes on each side or until shrimp are pink and peppers are lightly charred. Place skewers on a platter.


Step 3
Heat rice according to package directions. Combine mayonnaise (if using) and Sriracha in a small bowl. Serve sauce with skewers, rice, and lime wedges, if desired.