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Grilled Shrimp with Lemon-Pesto Rice

4 servings

• 1 1/2 cups jasmine rice
• 1 teaspoon salt
• 1 cup pesto (purchased or homemade)
• 2 teaspoons lemon zest
• 1 pound peeled, deveined shrimp (31 to 40 per pound), tails on
• 1 tablespoon olive oil
• 1/2 teaspoon freshly ground pepper
• 1 cup halved grape tomatoes

Heat a grill to medium heat (you can hold your hand 1 to 2 inches above grill level only 4 to 5 seconds) or set a broiler to high and position a rack 6 inches below the heating element.

In a 2-to 3-quart pan, bring 21/2 cups water to a boil. Add rice and 1/2 teaspoon salt. Cover, adjust heat to low, and cook until most of the water is absorbed, about 15 minutes. Turn off heat and let sit 5 minutes. Stir in pesto and 11/2 teaspoons lemon zest.

Meanwhile, in a medium bowl toss shrimp with oil, 1/2 teaspoon salt, 1/2 teaspoon lemon zest and the pepper. Grill shrimp, turning once, until cooked through, about 3 minutes per side, or broil on a baking sheet about 4 minutes total (no need to turn). Serve shrimp over rice and top with tomatoes.

Per serving: 673 calories (39 percent from fat), 29 g fat (7.7 g saturated), 31 g protein, 160 mg cholesterol, 1,269 mg sodium, 2.7 g fiber, 71 g carbohydrates.

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