Cilantro-Lime Black Rice & Southwest Grilled Shrimp

There was quite the dilemma at our table when I told the fellas their choices for the “Orange & Black” Improv Cooking Challenge. They wished to try “all the above”, so we made two meals -- this one, which was slightly Southwesty, & the other one, moderately Mediterranean.
We’d had black rice before, so I knew its color wouldn’t be black black, but I went with it anyhow…
Started out by getting the shrimp a-marinating. OH   MY   WORD! This marinade is awesome & I will most definitely be trying it out on other proteins!

• 1/2 cup firmly packed dark brown sugar
• 3 T. chipotlé sauce
• 3 T. tequila
• 1 T. coconut oil
• 1 t. crushed red pepper
• ¼ t. Chipotlé Tabasco®
• 1/2 t. kosher salt
• 6 garlic cloves, pressed
• 1 t. cumin
• 1 ½ pounds unpeeled, large fresh shrimp

I cooked the rice according to the package directions, and then stirred in the cilantro lime elements which I’d run through the Blendtec. So simple!

• ½ t. pink Himalayan sea salt
• 1/2 cup fresh cilantro leaves
• 1/3 c. fresh lime juice
• 2 tablespoons olive oil
• 2 garlic cloves
• 2 cups uncooked black rice
• zest from one lime

Next time I will probably add a bit more cilantro. I went pretty light with it, ‘cause the fellas are not huge fans… You might notice from the picture that my limes are yellow. When they ripened on the tree they turn that color. (Plus, they’re slightly sweet. So, if you’re using store-bought green limes, you might wish to add a little sugar or honey to sweeten the rice a bit.)

I bet you’re curious to see what my fellow Improvians cooked up this month, right? Just follow their links here:

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