Cilantro Lime And Ginger Glazed Shrimp With Coconut Rice

• Shrimp Marinade:
• 1 pound fresh shrimp
• Generous 1/2 cup fresh squeezed lime juice
• 1 tablespoon grated fresh ginger
• 2 garlic cloves, minced
• 1 shallot, finely chopped
• 2+ tablespoons finely chopped cilantro
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon red pepper flakes, or to taste
• 1/4 cup olive oil
• 2+ tablespoons brown sugar
• Coconut Rice:
• 1 1/2 cup well-stirred canned unsweetened coconut milk
• 1/2 cup water
• 1 teaspoon salt
• 1 cup long-grain white rice
• Garnish: 1/2 cup chopped cilantro

1. Shrimp Marinade: Whisk all of the marinade ingredients for the shrimp, peel and de-vein shrimp, and marinade in a glass (or otherwise non-reactive) bowl for 30 minutes, stirring occasionally.
2. Coconut Rice: Meanwhile, in a small saucepan bring coconut milk, water, and salt to a boil and stir in rice. Reduce heat to moderately low and simmer rice, covered, until most of liquid is absorbed, about 15 minutes.
3. Remove pan from heat and let rice stand, covered, 5 minutes.
4. Cooking the Shrimp: When almost ready to serve, heat a grill pan on high until hot, and put shrimp on skewers, 5 to a skewer, so that they lay flat. Sprinkle shrimp with a bit more brown sugar, and place the skewers on the grill pan and baste with half of remaining marinade. Turn after 2 minutes and baste with remaining marinade. When shrimp are firm, (2-3 minutes on each side) remove and set on serving dish. Continue to cook liquid in pan until slightly caramelized, then pour or brush over shrimp skewers.
5. Serve with rice, and garnish with remaining 1/2 cup chopped cilantro.

shrimp marinade, shrimp, generous, ginger, garlic, shallot, salt, black pepper, red pepper, olive oil, coconut rice, milk, water, salt, longgrain white rice, cilantro

Taken from www.epicurious.com/recipes/member/views/cilantro-lime-and-ginger-glazed-shrimp-with-coconut-rice-50050251 (may not work)