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Title: Breezy Caribbean Shrimp And Grape Wraps
Yield: 4

Ingredients

      2 c  hot cooked rice
      2 tb chopped onion
      2 tb anaheim chili pepper;
           -chopped
      1    clove garlic; minced
      2 ts vegetable oil
     12 oz peeled medium shrimp
    1/2 ts lime peel; grated
    1/2 ts dried thyme; crushed
    1/8 ts ground black pepper
    1/8 ts ground cinnamon
  1 1/2 c  seedless grapes; halved
      2 ts fresh lime juice
    1/8 ts bottled hot pepper seasoning
    1/2 c  mango chutney
      1    salt
      4 lg flour tortillas
      1    ten-inch diameter

Instructions

1) Cook rice according to package directions.

2) Saute onion, peppers and garlic in oil until the onion is tender. Add
shrimp, lime peel, thyme, pepper and cinnamon; saute until shrimp is
barely cooked. Add grapes, lime juice and hot pepper seasoning; mix well
and remove from heat. Mix rice and chutney; season to taste with salt.

3) Tightly wrap tortillas in heavy foil; heat at 350 degrees for 5 to 10
minutes. Spread tortillas on a clean dry surface. Portion -1/4 of the
shrimp mixture and -1/2 cup of the rice mixture on -1/2 of each tortilla.
Fold sides in and roll into a square bundle.

Nutrition facts per serving: 500 calories, 21.7 grams protein, 7.6 grams
fat (14 percent calories from fat), 86 grams carbohydrate, 121 milligrams
cholesterol, 3.5 grams fiber, 551.7 milligrams sodium.

Recipe featured in "That's a wrap: Versatile sandwiches are ready to go,"
wire service 09/03/97. Ann Burger is the food editor for The Post and
Courier, Charleston.

By Pat Hanneman on Apr 21, 1999

Per serving: 586 Calories (kcal); 9g Total Fat; (14% calories from fat);
27g Protein; 97g Carbohydrate; 129mg Cholesterol; 490mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 2 Fruit;
1 1/2 Fat; 0 Other Carbohydrates

Recipe by: California Table Grape Commission

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