Spicy Chipotle Shrimp and Cilantro Rice

1. Marinate the shrimp: In a small food processor, prepare the marinade. Blend together the chipotles in adobo, the adobo sauce, honey, garlic, lime juice, salt and pepper until combined. Place the peeled and deveined shrimp in a large bowl, and cover with the marinade. Cover, and refrigerate for 15-20 minutes.

2. While the shrimp marinate, cook the rice. Using a strainer, rinse the rice under cold water until the water is clear. In a medium-sized sauce pan, add chicken broth, olive oil, salt, cumin, and onion to the rice and bring to a boil. Once boiling, turn the heat to low and cover with a tight-fitting lid. Simmer rice on low for 20 minutes, or until the rice grains become tender.

3. Remove rice from the heat, and let sit for 5 minutes. Fluff with a fork and garnish with the lime juice, lime zest, and chopped cilantro before serving.

4. While the rice rests, grill the shrimp. Skewer the shrimp using 2 wooden skewers, or one flat metal skewer - place the shrimp close together. Discard the marinade.

5. Grill the shrimp over direct heat on a well-oiled grill. Cook for 2 minutes, then flip and cook for another 90 seconds, or until the shrimp are pink and opaque. Actual timing may vary by the size of the shrimp and the heat of the grill, so go by sight and touch.

6. Serve shrimp on a bed of cilantro lime rice with a side of sliced avocado.

Cilantro Lime Rice Ingredients:

• 1 cup white rice
• 2-1/4 cups chicken broth
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cumin
• 2 tablespoons onion, minced
• Juice and zest of 1 lime
• 3 tablespoons cilantro, chopped