1 pound unpeeled jumbo shrimp
3 cups cooked wild rice
lemon, cut in slices for garnish
orange, cut in slices for garnish
1/2 cup honey mustard
1/4 cup orange juice
1 tablespoon Worcestershire sauce
Leave shell on shrimp and cut lengthwise to tail through the shell between the legs. Clean out vein. Spread shell side on grill. Cook over low to medium coals on charcoal or
mesquite grill until meat is white, about 3-5 minutes (7-9 minutes for larger shrimp). Sprinkle with a little lemon-pepper seasoning. Baste with orange-honey sauce while grilling, or serve sauce in cups
and let everyone dip their own. Serve shrimp on platter around a mound of wild rice. Garnish with lemon and orange slices and parsley.
For orange-honey sauce: Blend mustard, orange juice and Worcestershire
sauce well. Makes sauce for one pound of shrimp.