1/2 cup shredded Mexican-blend or cheddar cheese
3 tablespoons chopped fresh cilantro
1 can (15 ounces) black beans, rinsed, drained
1. Prepare grill for medium heat. Arrange shrimp in the center of a large piece of heavy-duty aluminum foil. Drizzle oil over shrimp; sprinkle with 1 teaspoon Creole seasoning. Toss to coat; top with cheese, corn, peppers, cilantro and beans; sprinkle with remaining 1 teaspoon Creole seasoning. Fold opposite ends of foil together; crimp to seal.
2. Place foil packet on grill rack; cover. Cook until shrimp are done, 15 minutes. Serve over rice.
Per serving: 272 calories, 9 g fat, 3 g saturated fat, 240 mg cholesterol, 16 g carbohydrates, 36 g protein, 834 mg sodium, 4 g fiber.
Cedar-wrapped mahi-mahi with mango, red peppers
Prep: 15 minutes
Marinate: 10 minutes
Cook: 8 minutes
Note: This recipe is adapted from "Simply Grilling" by Jennifer Chandler. It calls for cedar grilling papers (available at Amazon, among other sources), which must be soaked in liquid for at least 10 minutes before using. Aluminum foil can be subbed but won't impart the smoky flavor of cedar.
1/4 cup orange juice
3 tablespoons fresh lime juice
2 tablespoons olive oil
4 mahi-mahi fillets, 4 to 6 ounces each, cut in 1-inch-thick slices