Shrimp with Pineapple-Basil Salsa and Charred Avocado

Ingredients

• 1 cup RiceSelect ®  Jasmati White Rice
• 4 tbsp fresh lime juice, divided
• 1 garlic clove, minced
• 1 tbsp soy sauce
• 1 tbsp olive oil
• 1/2 tbsp honey
• 1 lb extra large shrimp, peeled and deveined
• 1 cup pineapple, diced
• 1/2 cup red onion, diced
• 1/4 tbsp jalapeno, seeded and diced (keep seeds for more heat)
• 1/2 tbsp basil, chopped
• 1 avocado, pitted
• 4 skewers (if using wood, allow to soak in water for at least 30 minutes)

Instructions

1. In a small bowl, combine 3 tbsp lime juice, garlic, soy sauce, olive oil and honey.
2. Add the shrimp to the bowl and fold the ingredients together to completely coat the shrimp. Cover, refrigerate and marinate for 30 minutes.
3. Preheat stovetop or outdoor grill. Prepare rice according to package instructions.
4. In a bowl, combine the pineapple, basil, onion, jalapeño, remaining 1 tbsp lime juice and salt. Mix well.
5. Cut the avocado in half and remove the pit. Cut each half lengthwise, keeping the skin on. Grill each slice until lightly charred. Remove and let cool.
6. Remove shrimp from the marinade and place the marinade in a small pot with 2 tbsp water. Bring to a boil, reduce heat and simmer for 3 minutes or until thickened.
7. Skewer the shrimp onto 4 skewers. Grill the shrimp skewers for 2 minutes per side (depending on size of shrimp, look for an opaque center).
8. Mound rice onto plates and drizzle with the marinade. Top with shrimp and pineapple salsa. Garnish with charred avocado.