Grilled Shrimp & Rice with A Corn Pico De Gallo

• 2 tsp Goya Sazon seasoning"saffron"
• 1 lime juiced
• 1 pinch red chili flakes
• 2 tbsp olive oil
• 1 tsp minced garlic
• 1 tab of melted butter
• 1/2 lb jumbo shrimp cleaned & devained
• 1 cup long grain rice
• 2 1/2 cup boiling water
• 1 tsp achote paste
• 1 roma tomatoe diced
• 1 tsp minced garlic
• 1/2 tsp cumin
• 1/2 tsp chicken bullion
• 1/2 onion diced
• 1 can of corn
• 1 roma tomatoe diced
• 1/4 onion diced
• 1/2 chili serrano diced
• 1/2 lime squuezed
• 1/2 bunch cilantro
• 1/2 tsp salt
• 1/2 tsp garlic salt

1. start by marinating shrimp in all ingredients for at least 30minutes longer is better
2. boil the water for rice.
3. in a skillet add oil, & rice start frying it for about 5 minutes on medium heat, at the 5minutes add garlic, cumin, and diced onion and fry for another 2-3 minutes u want to get a nice golden color.
4. once golden mix your achote with boiling water add to rice along with diced tomatoes and chicken bullion.
5. Taste for seasoning.To have a nice fluffy rice leave the pan on med heat and do not stir just poke.
6. Also non stick pan is better.your rice is done when its nice and fluffy n tender(between 15-22min)
7. your shrimp cut along the backs slightly to get the butterfly effect & cook on a hot skillet about 7minutes till done
8. drain corn add all diced items and lime squeezed & seasonings.taste for more or less
9. for your rice above you can put rice in a measuring cup turn upside down for plating, add shrimp and juice to sides top with pico
10. Enjoy!

sazon, lime juiced, red chili flakes, olive oil, garlic, butter, jumbo shrimp, long grain rice, boiling water, paste, roma tomatoe, garlic, cumin, chicken bullion, onion, corn, roma tomatoe, onion, chili serrano, lime squuezed, cilantro, salt, garlic

Taken from cookpad.com/us/recipes/341571-grilled-shrimp-rice-with-a-corn-pico-de-gallo (may not work)