Ingredients:

15 oz red beans
½ cup olive oil
3 tbsp balsamic vinegar
4 cloves garlic, minced
1 ½ lbs raw large shrimp, peeled and deveined
3 tbsp all purpose flour
1 medium green bell pepper, coarsely chopped
1 medium onion, coarsely chopped
2 ribs celery, sliced
28 oz tomatoes undrained, coarsely chopped
1 bay leaf
1/3 tsp dried thyme leaves, crushed
¾ tsp hot pepper sauce
1 cup uncooked white rice
14 oz chicken broth
6 metal skewers ( 12-inch long )
¼ cup chopped fresh parsley

Directions:

1. Place beans in strainer. Rinse under cold running water; drain. Set aside.

2. Combine ¼ cup oil, vinegar and 1 clove garlic in small bowl. Pour over shrimp; toss lightly to coat. Cover; marinate in refrigerator at least 30 minutes or up to 8 hours, turning occasionally.

3. For tomato sauce, heat remaining ¼ cup oil in large skillet over medium heat. Stir in flour. Cook and stir until flour is dark golden brown, 10 to 15 minutes. Add bell pepper, onion, celery and remaining garlic; cook and stir 5 minutes. Add tomatoes with juice, bay leaf, thyme and hot pepper sauce. Simmer, uncovered, 25 to 30 minutes or until sauce has thicked and vegetables are fork-tender, stirring occasionally.

4. Meanwhile, prepare barbecue grill for direct cooking.

5. While grill is heating, prepare rice according to package directions, substituting broth  for  1 ¾ cups water and omitting salt. Stir in beans during last 5 minutes of cooking.

6. Drain shrimp; discard marinade. Place shrimp in grill basket or thread onto skewers. Thread shrimps onto skewers. Place skewers on grid. Grill shrimp, on uncovered grill, over medium grill 6 to 10 minutes or until shrimp are opaque, turning  halfway through grilling time.

7. Remove and discard bay leaf from  tomato sauce. Arrange rice and beans on  4 serving plates, top with tomato sauce. Remove shrimp from skewers. Arrange shrimp over tomato sauce. Sprinkle with parsley.