# Components:
→ Chipotle Lime Shrimp
01 - 1 pound large shrimp, peeled and deveined
02 - 2 tablespoons olive oil
03 - 2 tablespoons lime juice (about 1 lime)
04 - 1 tablespoon chipotle peppers in adobo sauce, finely chopped
05 - 2 garlic cloves, minced
06 - 1 teaspoon honey
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Cilantro Lime Rice
11 - 1 cup long grain white rice
12 - 2 cups water or low-sodium chicken broth
13 - 1 tablespoon olive oil
14 - 1/2 teaspoon salt
15 - Zest of 1 lime
16 - 2 tablespoons lime juice (about 1 lime)
17 - 1/2 cup fresh cilantro, chopped
→ Garnishes (optional)
18 - Lime wedges
19 - Extra chopped cilantro
# Method:
01 - In a large bowl, combine olive oil, lime juice, chipotle peppers, garlic, honey, cumin, smoked paprika, salt, and black pepper. Add shrimp and toss to coat evenly. Cover and refrigerate for 15 to 30 minutes.
02 - Rinse the rice under cold water until the water runs clear. In a saucepan, heat olive oil over medium heat, add the rice, and stir for 1 to 2 minutes to toast lightly.
03 - Add water or chicken broth and salt to the saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the rice is tender and liquid is absorbed. Remove from heat and fluff with a fork.
04 - Stir lime zest, lime juice, and chopped cilantro into the cooked rice. Keep warm until serving.
05 - Preheat grill or grill pan to medium-high heat. Thread the marinated shrimp onto skewers, ensuring even spacing.
06 - Grill shrimp for 2 to 3 minutes per side until opaque and lightly charred.
07 - Plate the grilled shrimp over the cilantro lime rice. Garnish with lime wedges and additional cilantro if desired.
