Honey Lime Shrimp with Coconut Rice

Are you like me and you are on a mission to make easy and scrumptious

week night meals? I don't like repeating meals very often. I like mixing it

up and I'm always rotating recipes. I get bored with repetition. There are

very few dishes, I love more than sweet and savory and this meal is just that.

Honey Lime Shrimp

2 pounds frozen, uncooked peeled and deveined shrimp, thawed

2 limes, juiced and the zest of one lime

4 tablespoons of honey

3 garlic cloves, minced

4 tablespoons honey

1/2 teaspoon crushed red pepper flakes

1 teaspoon each salt and pepper

1/2 cup olive oil

1) Place all ingredients in a large ziplock back and mix well and place in the

refrigerator for one hour. Rotating the bag after 30 minutes.

2) Heat a large skillet on medium high heat and pour all of the ingredients

in the skillet and cook until shrimp is pink and cooked through.

Coconut Rice

1 ( 14 ounce ) can coconut milk

1 1/4 cups water

3 teaspoons sugar

1 teaspoon salt

1 1/2 cups uncooked jasmine rice

1) In a saucepan, combine coconut milk, water, sugar and salt. Stir until

sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover,

reduce heat, and simmer 20 to 22 minutes or until done.

Note - make the rice while the shrimp is marinating -

I also like to toast some sweetened coconut and sprinkle it on top.

It just makes it so much more delicious - don't skip that part.

The shrimp is delicious on it's own or even with pasta. 

Serve with fresh lime wedges.