Fresh Pea Risotto with Spicy Grilled Shrimp by Closet Cooking
(makes 4 servings)

1 tablespoon oil
1/2 tablespoon creole spice blend
1/2 pound shrimp (peeled and deveined)
1 tablespoon butter
1 onion (diced)
1 clove garlic (chopped)
1 cup arborio rice (or other medium or short grained rice)
1/2 cup white wine
2 cups chicken broth (or vegetable broth)
1 cup fresh peas
1/2 cup parmigiano reggiano (grated)
1 tablespoon butter
salt & pepper to taste
1 splash lemon juice
1 teaspoon lemon zest
1 tablespoon mint (chopped)

1. Mix the oil and creole spice blend and marinate the shrimp in it.
2. Melt the butter in large sauce pan.
3. Add the onion and saute until tender, about 5 minutes.
4. Add the garlic and saute until fragrant, about 1 minute.
5. Add the rice and stir to coat with the butter.
6. Add the wine, deglaze the pan and stir while simmering until it is gone.
7. Add 1/2 cup of the stock at a time and stir while simmering until it is gone. Continue until the rice is cooked al dente.
8. Mix in the peas, parmigiano reggiano and butter and stir until the cheese and butter has melted.
9. Remove from heat and mix in the lemon and mint and serve.
10. Grill the shrimp until cooked, about 2-3 minutes per side.