1 lb. raw wild Texas gulf shrimp, peeled and deveined
1 clove garlic, minced
2 tbsp. olive oil
Salt and pepper to taste
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.
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.
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.
Per serving: 532 calories, 26 g protein, 20 g total fat (3 g sat., 0 g trans), 61 g carbohydrate, 4 g fiber, 2 g sugar, 182 mg cholesterol, 832 mg sodium, 15 points