Grilled Shrimp with Roasted Chile Green Rice

Ingredients

• 3 tbsp. each: lime juice and olive oil
• 2 tbsp. white vinegar
• 4 Anaheim or Hatch chile peppers, divided
• 1 bunch cilantro
• 1 clove garlic
• 1/2 bunch parsley
• 4 cups cooked long grain rice
• 1 lb. raw wild Texas gulf shrimp, peeled and deveined
• 1 clove garlic, minced
• 2 tbsp. olive oil
• Salt and pepper to taste

Instructions

1. Preheat grill to medium. Grill chile peppers for about 6 minutes or until charred on all sides. When chiles are cool enough to handle, remove peel and seeds and discard.
2. Place lime juice, olive oil, vinegar, 3 chile peppers, cilantro, 1 clove garlic and parsley in a blender. Blend on high until mixture becomes smooth. Mix into cooked rice; season with salt and pepper and toss in remaining chile, coarsely chopped.
3. Toss shrimp with minced garlic and olive oil; season with salt and pepper. Grill for 8 to 10 minutes, turning once during cook time. Serve on top of rice.