GRILLED SHRIMP WITH GRITS AND CREOLE ORANGE-BUTTER SAUCE Give yourself time to relax and get ready for your evening. Prepare the grits and marinate the shrimp the night before. 1/2 teaspoon dry mustard Dash ground red pepper Dash ground cumin Dash salt 3 teaspoons olive oil 1/4 cup quick-cooking grits 3 tablespoons shredded sharp cheddar cheese 1 green onion, thinly bias-sliced 8 large shrimp, peeled and deveined 1 clove garlic, minced 1/2 teaspoon snipped fresh basil 1/2 teaspoon cracked black pepper 2 tablespoons yellow cornmeal Nonstick cooking spray Creole Orange-Butter Sauce (recipe follows)

Line an 8 x 4 x 2-inch baking pan with plastic wrap; set aside. In a small saucepan, cook mustard, red pepper, cumin, and salt in 1 teaspoon of the olive oil over medium heat until bubbly. Remove from heat. Carefully stir in 3/4 cup water and bring to boiling. Slowly stir in grits. Cook and stir over medium heat until boiling; reduce heat. Cook, covered, over medium-low heat for 5 to 6 minutes or until water is absorbed and mixture is very stiff, stirring occasionally. Remove from heat. Stir in cheese and all but 1 teaspoon of the green onion. Spoon grits into baking pan, smoothing surface. Cover and chill for 4 hours or overnight.

Rinse shrimp; pat dry. Combine the remaining olive oil, garlic, basil, and black pepper in a medium bowl. Add shrimp; toss to coat. Refrigerate for 2 to 4 hours or overnight.

Use a 2- to 3-inch cookie cutter to cut grits into circles. Coat grits circles in cornmeal. Lightly spray a nonstick skillet with cooking spray and heat over medium heat. Add grits circles. Cook about 10 minutes on each side or until brown and crisp. (Reduce heat, if necessary, to avoid overbrowning.)

Grill shrimp, uncovered, directly over medium heat on a lightly greased grill rack for 5 to 6 minutes on each side or until opaque and cooked through. Or, broil 4 to 5 inches from heat on lightly greased rack of broiler pan for 8 to 10 minutes, turning once.

To serve, arrange grits and shrimp on two warmed plates. Top grits with the remaining green onion. Drizzle about 2 tablespoons Creole Orange-Butter Sauce over each shrimp serving.

Makes 2 main-dish servings.

CREOLE ORANGE-BUTTER SAUCE: Place 1/4 teaspoon each of ground red pepper; ground black pepper; ground white pepper; dry mustard; dried thyme, crushed; and dried oregano, crushed, in a small skillet. Cook over medium heat for 30 seconds. Add 1/4 cup frozen orange juice concentrate, thawed. Stir in 1 to 2 tablespoons water. Cook and stir 30 seconds more. Remove from heat. Stir in 1 teaspoon butter (no substitutes) until butter is melted and mixture is smooth. Stir in 1/4 teaspoon filé powder. Serve immediately. Makes about 1/4 cup.

1 Serving: Calories: 434, Fat: 15g (Saturated: 5g), Cholesterol: 189mg, Sodium: 259mg, Carbohydrate: 43g, Protein: 30g.

[Lightstyle, Recipes for Healthful Living, Better Homes and Gardens Special Interest Publications]