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Chili-Lime Shrimp with Jade Pearl Rice
writes, "As a child in Arizona we had oranges, lemons, limes, and grapefruit everywhere, so it should come as no surprise that I am excited to make any recipe that involves fresh citrus. March is the month that citrus blossoms bloom and I cannot get enough of that sweet aroma. So this month is dedicated to all things citrus. For this recipe, shrimp is combined with spicy Sriracha sauce and balanced with a sweet and sour chili-lime sauce along with a new rice called Jade pearl rice. It cooks to the color of green with a light vanilla taste and is exploding with health-giving nutrients. This quick and easy dinner is tart, tangy, sweet and spicy, enjoy!"
Chili-Lime Shrimp with Jade Pearl Rice
Prep time: 30 minutes
Cook time: 4-5 minutes
Serves 4

1 lb. shrimp, thawed, deveined, peeled with tails attached
1/4 cup Sriracha sauce - an Asian chili, garlic sauce found in the Asian aisle
3 Tablespoons water
1 Tablespoon lime juice
Pinch of red pepper flakes
1 1/2 cup Jade pearl rice - found at Winco in bulk food aisle
3 cups water
1 1/2 cup shredded carrots - buy the packaged carrots, it's a real time saver
3 green onions, sliced
Fresh squeeze of lime juice
Fresh cilantro for garnish

Lime-Chili Dipping Sauce:
Cook time: 10 minutes
Makes about 1 cup

1 cup lime juice
4 Tablespoons sugar
1/2 cup water
2 teaspoons Sriracha sauce
1 teaspoon ground cumin
Minced carrot and green onion for garnish

Place your thawed shrimp in a zip top bag and pour in the Sriracha sauce, water, and lime juice to marinate for 30 minutes in the fridge. In the meantime, cook the Jade pearl rice in whichever way is your favorite method for cooking regular rice, for about 25-30 minutes. While the rice is cooking and the shrimp is marinating, go ahead and make the dipping sauce.

Over medium-high heat in a small sauce pot, bring the lime juice, sugar, water, Sriracha sauce and cumin to a slow boil, stirring constantly until the sugar is dissolved and the mixture has reduced in quantity by 1/4 its volume. You are looking for a thickened sauce that is not quite as thick as syrup, and not as thin as water. Once you have achieved the described thickness, remove it from the heat and allow it to cool.

After the shrimp has marinated for 30 minutes, remove it from its zip top bag and saute in a pan over medium-high heat with a smidgen of oil. It is not necessary to add the marinating sauce since you have already made a fabulous dipping sauce for the shrimp. Cook shrimp until opaque, about 4 minutes.

Bring it all together by dishing up jade pearl rice with a side of fresh shredded carrots; lay the shrimp on top with a chili lime sauce on the side. Give everything a fresh squeeze of lime juice, a sprinkling of diced green onions and freshly torn cilantro. Enjoy!

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