INGREDIENTS
1 can coconut milk
2 garlic cloves, minced
1 tsp. salt
3 TBSP. red pepper jelly
2 TBSP. olive oil
1 tsp. Asian hot chili sauce
(such as Sriracha)
1 tsp. lime juice
2 lb. large shrimp, peeled
1 ¼ cups uncooked jasmine rice
2 ears fresh corn
5 assorted mini bell peppers
1 sweet onion, cut into ½- inch slices
2 tsp. olive oil
½ cup chopped fresh herbs, such as parsley, mint, basil, and cilantro
DIRECTIONS
Preheat grill to medium-high heat.
Bring first 3 ingredients and 2/3 cup water to a boil in a medium saucepan over high heat.
While coconut milk mixture comes to a boil, whisk together red pepper jelly, next 3 ingredients, and ¼ cup lime juice in a small bowl.
Reserve 2 TBSP. of lime mixture.
Combine remaining lime mixture and shrimp.
Let stand 20 minutes.
Stir rice into boiling coconut mixture.
Cover, reduce heat to low; simmer 20 minutes or until liquid is absorbed.
Remove from heat; keep covered.
While shrimp marinates, brush corn, peppers, and onion with 2 tsp. olive oil; grill, covered, 8 minutes or until slightly charred, turning halfway through.
Remove, discard seeds from peppers; chop peppers.
Cut kernels from corn cobs.
Chop onions.
Combine with peppers and corn in a bowl.
Remove shrimp from marinade, discarding marinade.
Grill shrimp, covered, 3 minutes on each side.
Remove from grill.
Sprinkle with 1 TBSP. lime juice and toss with reserved 2 TBSP. lime mixture.
Stir remaining lime juice into the rice.
Stir rice mixture and herbs into grilled vegetables.
Serve remaining shrimp over all.
Serves 4.
