Grilled Shrimp with Citrus and Garlic Tomato Sauce

Ingredients

• 1 lb (0.5 kg) frozen peeled and deveined raw shrimp, thawed and rinsed
• 1 tsp salt
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp freshly ground pepper
• 1 tbsp canola oil
• 1 cup chopped red bell pepper
• 1 cup chopped zucchini
• 1/2 cup chopped red onion
• 2 Roma tomatoes, chopped
• 6 cloves garlic, finely sliced
• 1 can (14 oz/398 mL) diced tomatoes
• 1/4 cup fresh lemon juice
• 1 tbsp chopped fresh rosemary
• 1 tbsp fresh lime juice
• 1 tbsp grated lemon peel
• 1 1/2 tsp chopped fresh thyme
• 1 tsp grated lime peel
• 1 tbsp liquid honey
• 2 tbsp chopped fresh parsley
• Hot cooked rice*

Directions

1. Combine shrimp, salt, paprika, garlic powder and pepper in a bowl; toss to coat and set aside.
2. Place a 10 inch cast iron frypan on barbecue grid on natural gas barbecue. Heat frypan over medium-high heat for 10 minutes.
3. Heat oil in frypan on barbecue grid. Add red pepper, zucchini, onion, Roma tomatoes and sliced garlic; sauté for 6 minutes.
4. Add canned tomatoes, lemon juice, rosemary, lime juice, lemon peel, thyme and lime peel; stir to combine. With lid down, cook, uncovered, stirring occasionally, until vegetables are softened, about 6 – 7 minutes.
5. Meanwhile, grill shrimp on barbecue grid until shrimp are pink and opaque, about 3 minutes per side. Do not overcook.
6. Transfer shrimp to frypan. Remove from heat.
7. Drizzle with honey and sprinkle with parsley.
8. Serve over rice.