Ingredients
2 cups uncooked instant rice3 cups packed fresh parsley sprigs1/2 cup olive oil2 tablespoons lime juice4 garlic cloves, halved2 teaspoons red wine vinegar1-1/2 teaspoons ground cumin1 teaspoon salt1 teaspoon dried oregano1/2 teaspoon pepper1 pound uncooked large shrimp, peeled and deveined1 cup chopped sweet red pepper1 medium onion, chopped1-1/2 cups seedless red grapes, halved
Preparation
Cook rice according to package directions. Meanwhile, in a food processor, combine the parsley, oil, lime juice, garlic, vinegar, cumin, salt, oregano and pepper; cover and process until blended.
In a large skillet, saute shrimp in 1/4 cup parsley mixture for 3-4 minutes or until shrimp turn pink; remove and keep warm.
In the same skillet, saute red pepper and onion in 1/4 cup parsley mixture until tender. Stir in the shrimp, rice, grapes and remaining parsley mixture; heat through.
