Shrimp with Honey Salsa

By LLINDQU295

Ingredients

• 3/4 3/4
• cup Old El Paso® Thick 'n Chunky salsa
• 1 1
• tablespoon honey
• 1/2 1/2
• teaspoon ground cumin
• 1 1
• teaspoon chili powder
• 1 1/2 1 1/2
• lb uncooked deveined peeled large shrimp, tails removed if desired
• 1 1
• tablespoon butter, melted
• 1/2 1/2
• teaspoon seasoned salt

Details

Adapted from pillsbury.com

Preparation

Step 1

1
Heat gas or charcoal grill. To make foil tray for shrimp, cut 18x12-inch sheet of heavy-duty (or nonstick) foil. Fold up sides and corners to create pan with sides. If using heavy-duty foil, spray foil with cooking spray.
2
In small bowl, mix salsa, honey, cumin and 1/2 teaspoon of the chili powder; set aside. In foil tray, toss shrimp with butter, remaining 1/2 teaspoon chili powder and the seasoned salt.
3
When grill is heated, place foil tray with shrimp on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 8 to 10 minutes, stirring shrimp or shaking tray occasionally to turn shrimp, until shrimp turn pink. Serve shrimp with salsa mixture.
Expert Tips

Try sea scallops instead of the shrimp or mix the two shellfish for a nice change of pace. Enjoy the shrimp with a tossed lettuce salad, green beans and baguette.