Citrus Shrimp with Coconut Rice

Directions

Coconut Rice

1. Melt 1 tablespoon of butter in a medium saucepan over medium heat. Add the rice and stir for 30–60 seconds, just until the grains are evenly coated.

2. Pour in the coconut milk and water, then bring to a boil. Reduce the heat to medium-low, cover, and cook for about 20 minutes, or until the liquid is absorbed and the rice is tender.

Citrus Shrimp

1. Add the rest of the stick of butter, 1 tbsp minced garlic, zest and lime juice from one lime to a small sauce pot. Over medium for just a few minutes until the butter is melted.

2. Evenly arrange the shrimp in a foil pan or a large skillet. Pour the butter mixture evenly over the shrimp and season the shrimp with Tropical Citrus Rub.

3. Place in smoker/grill at 275 over indirect heat for 20-30 minutes. The shrimp will turn an orangish color when finished. Shrimp internal temperature should be between 140-145.

4. Add shrimp to a plate of rice, add a squeeze of lime, and drizzle 2 spoonfuls of butter from the pan to the shrimp and rice. Enjoy