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This recipe for GRILLED FIESTA SHRIMP, by , is from D.C.A.A.A. Decatur Tx. Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



2 pounds raw large shrimp, peeled
1 tablespoon olive oil
1 teaspoon Creole seasoning, divided
1/2 cup shredded Mexican - blend cheese or Cheddar cheese
1/2 cup canned whole - kernel corn with sweet peppers, drained
3 tablespoons chopped fresh cilantro
1 (15-ounce) can reduced- sodium black beans, rinsed and drained
4 cups cooked long-grain rice, hot

Heat the grill to medium high.
Arrange shrimp in the center of a large piece of heavy-duty foil.
Drizzle oil over the shrimp with cheese, corn, cilantro, and beans.
Sprinkle the remaining 1/2 teaspoon of Creole seasoning over everything.
Fold the opposite ends of the foil together over the ingredients to form a loose bundle.
Crimp to seal.
Place the foil packet on the grill.
Cover and cook for 10 minutes or until the shrimp are done.
Serve over hot cooked rice.

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