Grilled Caribbean Shrimp and Mushrooms

INGREDIENTS

• 1 pound Modern fresh white mushrooms, cleaned, trimmed and sliced
  (about 5 cups)
  
• 1/2 cup dry couscous
  
• 1 cup thinly sliced onion
  
• 1 cup sweet red bell pepper, chopped
  
• 1 pound extra-large shrimp, peeled and deveined
  
• 1/4 cup dry white wine
  
• 4 tablespoons (1/2 stick) butter
  
• 2 teaspoons Caribbean or Jamaican jerk seasoning
  
• 1 teaspoon finely chopped garlic
  
• 3/4 teaspoon salt
  
• 2 ears of corn, husked and halved

INSTRUCTIONS

Jerk seasoning is available in most supermarket spice sections these days, but if you’d prefer, just stir together 1 teaspoon sugar and 1/4 teaspoon each thyme, allspice and ground red pepper to make your own.

Preheat rack for outdoor grill until hot or oven to 425°F. On work surface place 4 sheets (each about 20 inches long) of heavy duty or doubled aluminum foil. In center of each piece of foil arrange generous 1/2 cup mushrooms, overlapping slightly; sprinkle with 2 tablespoons couscous. Top each with onion, pepper, shrimp and wine, dividing evenly. Divide butter, jerk seasoning, garlic and salt over portions. Arrange remaining mushrooms over shrimp, overlapping slightly; place 1/2 ear of corn on side. Bring long sides of foil together over mixture, allowing space for heat circulation and expansion; fold to seal. Fold up short ends; crimp to seal. Place on outdoor grill or in oven. Cook until shrimp are done (on grill for about 15 minutes, turning once, or in oven for about 20 minutes). Place in individual shallow serving bowls; carefully unfold foil; serve.

Yield: 4 servings