Grilled Shrimp with coconut rice

Grilled shrimp marinade & sauce

serves 4

1- pound frozen Whole foods deveined & shelled shrimp thawed

1/2 c. tamari, low sodium

2-garlic cloves crushed

1- Tb. ginger grated

1- Tb. sesame oil

2- Tb. rice vinegar

1- Tb. lime, fresh squeezed

2- Tb. sesame seeds, toasted

Stir ingredients until blended & pour 1/2 of the sauce over shrimp. Cover & marinade for at least 30 min. Reserve the other half of the sauce for the dressing.

Coconut jasmine rice

serves 6-8

2-c. Jasmine rice

4-c. water, filtered

Prepare jasmine rice according to directions~allowing approx. 20 min. to prepare the coconut

& pepper mixture.

1/3 c. red pepper, diced

1/2 c. white corn, frozen then thawed

1/4. c. carrots, finely shredded

1/4. c. coconut, unsweetened & shredded

3/4 Tsp. ginger, ground

3/4 Tsp. curry powder

1/8 Tsp. turmeric

1- Tsp. sea salt

1/4c. pine nuts, toasted

1- cilantro bunch, chopped for garnish

Saute all ingredients in coconut oil ( except pine nuts). Preheat a grill pan to med. high & lightly coat with coconut oil. Drain off marinade & discard. Place shrimp on grill & season with sea salt.

Toss sauteed ingredients in with the rice & top with the toasted pine nuts & fresh cilantro. Remove shrimp from grill when fully cooked & nicely browned. Place a scoop of rice on a plate & shrimp along the side of & drizzle with the reserved soy dressing.

made with love~

Jodi