Sweet Jerk Grilled Shrimp with Coconut Rice and Pineapple Salsa

• 1½ lb Large raw shrimp, peeled and deveined
• 1½ cups Jasmine rice
• 1 can (13.5 oz) Coconut milk
• 2 cups Diced fresh pineapple
• ½ Red onion
• 1 Lime
• Small handful of cilantro
• 1 tbsp Olive oil
• Salt
• 6 scoops Carlos' Sweet Jerk FLAVRBOMBS™

You will need

• Grill or grill pan
• Saucepan
• Skewers
• Mixing bowls
• Knife
• Cutting board

Cook the coconut rice

1. Rinse the rice and add it to a saucepan with the coconut milk, ¾ cup of water, a pinch of salt and 2 scoops of Sweet Jerk.
2. Bring to a boil, cover and simmer on low for 15 minutes, then rest for 5 minutes and fluff.

Make the salsa

3. Finely dice the red onion and chop the cilantro.
4. Toss with the pineapple, the juice of half the lime, a pinch of salt and 1 scoop of Sweet Jerk.

Grill the shrimp

5. Preheat the grill to medium-high. If you use wooden skewers, soak them for 20 minutes first.
6. Toss the shrimp with the olive oil and 3 scoops of Sweet Jerk and thread onto skewers.
7. Grill for 2 to 3 minutes per side, until pink and opaque all the way through. The brown sugar chars quickly, so stay close.

Plate and enjoy

8. Serve the shrimp over the coconut rice with the pineapple salsa and the remaining lime in wedges.
9. Allergen note: Carlos' Sweet Jerk FLAVRBOMBS™ contains mustard.