HONEY-TABASCO SHRIMP WITH BACON-SUCCOTASH RICE

The amount of Tabasco sauce may seem excessive, but the honey balances out the heat just right.

Makes 4 servings (5 cups rice) Total time: 30 minutes

FOR THE RICE, COOK:

4

1 1/2 1/4

21/ 4 1

STIR IN:

1/2

1/2

1/2 strips thick-sliced bacon, diced (6 oz.) cup converted white rice cup diced red bell pepper cup each sliced scallion whites and greens, separated cups water tsp. kosher salt cup frozen shelled edamame, thawed cup frozen corn kernels, thawed cup heavy cream

Salt and black pepper to taste

FOR THE SHRIMP, WHISK:

1/4

20 cup each honey and Tabasco sauce large shrimp, peeled, deveined, and tails left on (about 11/ 4 lb.)

Preheat grill to high. Brush grill grate with oil.

For the rice, cook bacon in a saucepan until crisp; transfer to a paper-towel-lined plate, then drain and reserve drippings.

Add 1 Tbsp. drippings to pan and heat over medium-high. Stir in rice, bell pepper, and scallion whites; cook 1 minute.

Add water and salt; bring to a boil. Reduce heat to low, cover, and cook rice 20 minutes; remove from heat.

Stir in edamame, corn, and cream; let stand, covered, 10 minutes.

For the shrimp, whisk together honey, Tabasco, and 2 Tbsp. reserved drippings in a bowl; toss in shrimp. Thread 5 shrimp onto each of 4 skewers.

Grill shrimp until charred,

2 minutes per side, brushing with honey mixture. Serve shrimp over rice; top with bacon and scallion greens.

Per serving: 682 cal; 25g total fat (12g sat); 260mg chol; 2099mg sodium; 64g carb (2g fiber, 19g total sugars); 46g protein