Zesty Island Shrimp & Rice

This recipe is from the folks who make the aptly-named and fiendishly delicious Pain Is Good Hot Sauces, with the famous "screaming head" labels. The original recipe calls for 1/5 cup of each juice, which I find difficult to measure (I've yet to find a 1/5 cup measuring cup), so I simply use a "scant 1/4 cup" instead. I also prefer to use organic, low-sodium chicken broth, but you can use regular. And if I'm serving this to someone who hates cilantro, I substitute parsley instead (or you can omit the green stuff altogether).

Ingredients
1 lb peeled & deveined shrimp with tails on
1/3 cup Pain Is Good #114 Jamaican Style Hot Sauce
scant 1/4 cup freshly squeezed lime juice, divided into 2 equal portions
scant 1/4 cup fresh pineapple juice, divided into 2 equal portions
1/8 cup fresh cilantro, finely chopped
2 Tbs olive oil
1 cup white rice
1 1/2 cups chicken broth

In a resealable gallon-size storage bag, combine the shrimp, olive oil, one portion of each juice, and the Pain is Good Jamaican hot sauce. Seal tightly, shake to combine and refrigerate for 2 hours. For the rice, bring the broth and the remaining juice to a boil in a small pot. Add the rice and cilantro, stir, and lower the heat to a simmer. Cover and cook for 20 to 25 minutes until done, then keep warm while you cook the shrimp. To prepare the shrimp, skewer the shrimp evenly on 4 metal skewers. Discard used marinade. Grill them for 3 to 4 minutes on each side, turning once, until shrimp is cooked through. Serve on top of the cooked rice.

Note: I sometimes add some chunks of fresh pineapple and bell pepper to the marinating shrimp, and then skewer & grill the pineapple and pepper to serve with the shrimp and rice. These take longer to cook than the shrimp, so I usually start grilling them while the rice is cooking and before grilling the shrimp.

Zestfully yours,
Gloria