MARINADE: PROCESS all ingredients in food processor 20 sec. Reserve 1/3 cup (or 1 Tbsp. for trial ecipe) for later use; pour remaing over shrimp in shallow non-reactive container. Refrigerate 3 hours. Remove shrimp from marinade; discard marinade.
FOR each serving: Grill 6 shrimp on medium-high heat 4 to 5 min. on each side or until shrimp turn pink, brushing occasionally with about 1 Tbsp. of the reserved Marinade. Serve with 1/2 cup Dijon-Pineapple Salsa and 1/4 cup rice.