Ingredients

• Cooking spray
• 32 peeled/deveined shrimp (about 1 lb)
• 16 wooden or bamboo skewers (6-inch)
• ½ teaspoon seafood seasoning blend
• ½ cup barbecue sauce

Steps

1. Coat grill with spray, then preheat. Arrange 4 shrimp on flat surface, nesting together horizontally. Lay hand flat on shrimp and push pointed end of skewer through center of each shrimp, connecting them. Take second skewer and push through shrimp ½-inch from first skewer. (This keeps shrimp from spinning when turned on the grill.) Repeat with remaining shrimp. Wash hands.
2. Place skewers on plate (may be paper) and sprinkle both sides with seasoning. Brush barbecue sauce evenly over both sides of skewers.
3. Grill 5-7 minutes, turning frequently, just until shrimp turn pink and opaque. Serve.

Ingredients

• 1 (13.5 oz) can light coconut milk
• 2 cups instant rice
• ½ cup shredded carrots
• ¼ cup salted cashews
• ¼ cup diced water chestnuts
• 2 tablespoons golden raisins
• 2 tablespoons dried cherries
• 2 tablespoons mango chutney
• 1 tablespoon light sweet Vidalia onion salad dressing
• ½ teaspoon kosher salt
• ⅛ teaspoon pepper

Steps

1. Place coconut milk in medium saucepan and bring to boil on high. Stir in rice and cover; remove from heat and let stand 5 minutes.
2. Combine remaining ingredients in large bowl; stir in rice. Chill 30–40 minutes. Serve cold.