“Rice to the Rescue!” Recipe Contest Winner - Edwina Gadsby

Yield: Makes 4 servings.

1 cup lightly packed cilantro leaves
2 red jalapeño 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.

*1 pound chicken tenders may be substituted for shrimp.