Chipotle Shrimp over Cheddar Grits

These skewered shrimp get their smoky bite from chipotle chile powder, smoked and dried jalapeños that are ground into a fine powder. Cheesy grits are the perfect complement, mellowing some of the spice.

tablespoons butter, melted, divided 2 tablespoons chopped fresh parsley, divided 1/2 teaspoon onion powder 1/4 teaspoon chipotle chile powder 1/4 teaspoon garlic salt 8 oz. shelled, deveined uncooked large shrimp (21 to 30 count)

cups water 1/2 cup quick-cooking grits 1/2 cup shredded sharp cheddar cheese, preferably aged at least 4 years 1/2 teaspoon salt 1/4 teaspoon pepper 1. Combine 1 tablespoon of the butter, 1 tablespoon of the parsley, onion powder, chile powder and garlic salt in large bowl. Add shrimp; toss to coat well. Thread shrimp onto metal or bamboo skewers.*

Meanwhile, bring water to a boil in medium saucepan. Add grits; cook 5 to 8 minutes or until thick and creamy, stirring occasionally. Stir in cheese, remaining 1 tablespoon butter, salt and pepper until cheese is melted.

Meanwhile, heat broiler. Broil shrimp 3 to 4 minutes or until shrimp turn pink, turning once.

Serve skewered shrimp over grits; sprinkle with remaining 1 tablespoon parsley.

TIP *If using bamboo skewers, soak in water 30 minutes before using.

servings PER SERVING: 450 calories, 22.5 g total fat (13.5 g saturated fat), 28 g protein, 32.5 g carbohydrate, 220 mg cholesterol, 1165 mg sodium, 1 g fiber