Cilantro & Lime Shrimp & Rice!

INGREDIENTS:

FOR THE CINLANTRO LIME RICE

2 tablespoon butter, divided

1/4 cup chopped onion

2 cloves garlic, pressed through a garlic press

1–2 jalapeños, seeded and diced

2 cups white rice (I used instant)

2 cups broth (chicken or vegetable)

2 tablespoons fresh lime juice

1/4 teaspoon McCormick Sicilian Sea Salt

4 tablespoons chopped fresh cilantro, divided

Zest of one lime

FOR THE SHRIMP

2 tablespoons butter

1/4 teaspoon McCormick Ground Cumin

1/4 teaspoon McCormick Garlic Powder

1/4 teaspoon McCormick Smoked Paprika

12 jumbo shrimp, peeled and deveined

Serve with additional fresh chopped cilantro, lime, and avocado

INSTRUCTIONS:

FOR THE CILANTRO LIME RICE

In a medium pan, melt 1 tablespoon butter over medium high heat. Add onion, garlic and jalapeños and sauté until the onions are soft and translucent, about 3-4 minutes. Add rice, broth, lime juice, salt and 2 tablespoons of fresh cilantro. Bring to a boil, then cover and reduce heat to low. If using instant rice, cook for 5 minutes, then turn off heat and let stand for 5, and fluff with a fork. Add 1 tablespoon butter, remaining fresh cilantro and the zest of a lime.

FOR THE SHRIMP

In a medium skillet, melt butter over medium high heat. Whisk in spices, and when pan is hot, add shrimp. Cook for about 2 minutes per side, then remove from heat and serve over rice with additional cilantro, lime, and avocado slices.