Persian Lime Olive Oil & Coconut Balsamic Shrimp with Jasmine Rice

Ingredients

2 Tablespoons Coronado Taste of Oils Coconut Balsamic
2 Tablespoons Coronado Taste of Oils Persian Lime Olive Oil
3 cloves garlic minced
2 Tablespoons Brown Sugar
2 Limes/or lemons zested
1 lb peeled & deveined Shrimp (20/21’s)
1 cup Jasmine Rice
3/4 cup lite coconut milk
1/2 cup chopped basil
3/4 cup water

Directions

Mix 1st 5 ingredients in a ziploc bag.

Add Shrimp and marinate for 30 minutes.

Put rice & coconut milk & rice & water in covered sauce pan.

GENTLY simmer 12-15 minutes.

Remove from heat and add Basil.

Roast Shrimp on baking sheet @425 degrees for 5-6 minutes (until pink).

Serve with fresh Pineapple salsa and drizzle lightly with Coronado Taste of Oils Coconut Balsamic before serving.