- 1 cup rice, regular or instant
- Cooking spray
- 3/4 cup grapefruit juice
- 1/4 cup ketchup
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- 1 teaspoon liquid smoke
- 3 pounds large or jumbo shrimp, peeled and deveined
- 1/4 cup scallions, chopped
Cook rice according to package directions.
Over medium high heat, with cooking spray, heat a stove-top grill pan or griddle.
In a shallow dish, whisk together grapefruit juice, ketchup, mustard, sugar, chili powder, cumin, olive oil and liquid smoke. Add shrimp and toss to coat. Place shrimp on the grill and cook 2 minutes per side, or until bright pink and cooked through. Serve half of the shrimp over the rice and top with scallions. Reserve the remaining shrimp for po' boy sandwiches, if desired.