SouthShoreNow.ca

Ingredients:
1 lb (31 to 40 count) raw, deveined shrimp (shells on)
1 medium red onion
1tbsp lime zest
Juice of 1/2 lime
1 tbsp finely grated fresh ginger
Freshly cracked black pepper (to taste)
1 tbsp olive oil
Bamboo skewers soaked in mixture of hot water, garlic and craqcked black pepper (1/2 hour)

Rice:
1 tsp olive oil
1 cup brown rice (substitue any other long or short grain rice of choice)
Pinch of saffron (available at grocery or health food store)
2 cups water (or chicken stock)

Preparation:
Rice: In tight-fitting saucepan, add olive oil, brown rice, saffron and water. Cover and bring to rapid boil. Reduce heat to low and simmer for 40 minutes (reduce cooking time for other types of rice, following package instructions, allowing saffron water to infuse and soften rice). Do not remove lid or stir while rice is cooking.

Skewers: Put olive oil in large sauté pan and turn on high heat. Alternate shrimp and onion pieces on the soaked bamboo skemers, and grate fresh ginger and lime zest on both sides. Season with cracked black pepper. When oil is smoking, carefully place skewers into sauté pan, cooking for no more than 2 minutes. Squeeze the juice of 1/2 lime prior to turning and sauté for another 2 minutes on the other side. Remove from heat and place on bed of saffron rice. Serve with side dish of fresh tomato or your choice of vegetable.