Ingredients
1 1/2 T Dijon mustard
1 1/2 T rice wine vinegar
1 T vegetable oil
1 T honey
1/4 tsp table salt
1/4 tsp black pepper
1 lb shrimp, peeled and deveined
3 C cooked white rice
Combine mustard, vinegar, oil, honey, salt and pepper in a medium bowl; add shrimp and chill for 1 hour.
(Note: If you're short on time, simply baste the shrimp with the marinade a few times when grilling.)
Preheat grill or broiler. Grill or broil shrimp until pink and tender, turning once, about 5 minutes, serve over rice.
Yields about 3 ounces shrimp and 3/4 cup rice per serving.
