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Asparagus Pilaf
• 1/4 medium yellow onion
• 1 ½ Oil tbsp EPICUREAN BUTTER EXTRA VIRGIN OLIVE
• 1 cup uncooked jasmine rice
• 1 3/4 cups chicken broth
• 1/2 cup water
• 1/2 tsp salt
• 8 oz fresh asparagus spears, trimmed
Shrimp
• 1 lb (450 g) medium uncooked shrimp (41-50 per pound), peeled and deveined, tails removed
• 2 tbsp EPICUREAN BLOOD ORANGE EXTRA VIRGIN OLIVE OIL
• 1 tbs. EPICUREAN BUTTER EXTRA VIRGIN OLIVE OIL
• 1 garlic clove, pressed
• 3 tbsp chopped jarred pimiento peppers

1. Prepare grill for direct cooking over medium-high heat. For pilaf, chop onion. Place onion and EPICUREAN BUTTER EXTRA VIRGIN OLIVE OIL into rice cooker. Microwave onion mixture, uncovered, on HIGH 2 minutes, stirring every 30 seconds. Add rice, broth, water and salt to cooker. Microwave according to package directions.
2. In bowl, toss shrimp with 2 tbsp of EPICUREAN BLOOD ORANGE EXTRA VIRGIN OLIVE OIL. Combine ½ tsp. EPICUREAN BUTTER EXTRA VIRGIN OLIVE OIL, remaining 1 tsp EPICUREAN BLOOD ORANGE OLIVE OIL and garlic. Microwave butter mixture on HIGH 1 minute until garlic is soft; add pimientos and mix well.
3. Brush grill basket with EPICUREAN BUTTER EXTRA VIRGIN OLIVE OIL; preheat on grill 3 minutes. Add shrimp and grill, covered, 4-6 minutes or until shrimp is opaque, turning occasionally. Remove basket from grill; add shrimp to butter mixture and toss to coat. Meanwhile brush asparagus with EPICUREAN BUTTER EXTRA VIRGIN OLIVE OIL. Grill asparagus spears 5-7 minutes or until cooked but still slightly firm.
4. To serve, cut asparagus on a bias into 1-in. (2.5-cm) pieces; toss with rice. Serve shrimp over pilaf.