Cilantro/Lime Rice with Sautéed Almond Shrimp

Cilantro and Lime Rice

2 cups water

1 cup white rice

2 tbsp butter

2 limes; use juice and lime zest

½ cup cilantro, finely chopped

Sautéed Almond Shrimp

½ cup almonds, sliced

¼ cup white onion, diced

Sea salt and freshly cracked pepper to taste

2 cloves garlic, minced

Juice one lemon

12 uncooked small shrimp (41/50 size), peeled

1 tbsp extra virgin olive oil

Bring the water to a boil; stir the butter and rice into the water. Add cilantro, sea salt and pepper. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes.

Remove zest from two limes and then squeeze lime juice from each. Set aside until rice is cooked. Add juice and zest, then mix.

In medium heat, add olive oil in a skillet. Add minced garlic, diced onion, sea salt and pepper. When almonds begin to turn golden brown, add (peeled) shrimp and lemon juice. Once shrimp turn pink, turn heat off.

Use a small bowl to pack rice to brim and place on plate to make a decorative appearance. Add shrimp and almond pieces to the top of the rice structure. Add some more chopped cilantro and sautéed almonds around the plate.

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Cilantro/Lime Rice with Sautéed Almond Shrimp