# Components:
→ Chipotle Lime Shrimp
01 - 1 pound large shrimp, peeled and deveined
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lime juice (approximately 1 lime)
04 - 1 tablespoon finely chopped chipotle peppers in adobo sauce
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 ground 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 fresh lime juice (approximately 1 lime)
17 - 1/2 cup fresh cilantro, chopped
→ Garnishes (optional)
18 - Lime wedges
19 - Extra chopped cilantro
# Directions:
01 - Combine olive oil, lime juice, chipotle peppers, garlic, honey, cumin, smoked paprika, salt, and black pepper in a large bowl. Add shrimp and toss to coat thoroughly. Cover and refrigerate for 15 to 30 minutes.
02 - Rinse rice under cold water until water runs clear. In a medium saucepan, heat olive oil over medium heat. Add rice and stir for 1 to 2 minutes to toast lightly.
03 - Add water or broth and salt to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed and rice is tender. Remove from heat, fluff with a fork, then stir in lime zest, lime juice, and chopped cilantro.
04 - Preheat grill or grill pan to medium-high heat. Thread marinated shrimp onto skewers, spacing evenly.
05 - Grill shrimp skewers for 2 to 3 minutes per side until shrimp are opaque and slightly charred.
06 - Plate grilled shrimp over the cilantro lime rice. Garnish with lime wedges and additional cilantro if desired.
