Grilled Margarita Shrimp Kebabs with Cilantro Lime Rice

INGREDIENTS

• lb. raw jumbo shrimp, peeled and deveined
• 2 medium zucchini
• 1 medium green pepper
• 1/3 cup olive oil
• 2 large garlic cloves, roughly chopped
• 1 tsp. minced jalapeno
• 1 T. brown sugar
• 1 tsp. smoked paprika
• 1 tsp. chili powder
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. cumin
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 1/3 cup chopped cilantro
• 1 Lime
• 1 cups white rice

DIRECTIONS:

1. If using wood skewers , start by soaking them in water.
2. In a small bowl, combine olive oil, garlic, jalapeno, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, cumin, salt, and black pepper.
3. Use a food processor or blender, and blend until .
4. Pour marinade over shrimp and gently stir to coat evenly.
5. Cover and refrigerate for 2 to 3 hours.
6. Slice zucchini and set aside
7. Cut the green pepper into squares and set aside.
8. For the Cilantro Lime Rice, place a medium sauce pan on medium heat, and combine 1 cup white rice and 2 cups water. Bring to a boil.
9. Once boiling, lower the heat, cover with a lid, and let simmer for 15-20 minutes.
10. To assemble the kebabs, layer the shrimp, zucchini, and green pepper onto the skewers in desired order.
11. Heat grill to medium-high. Make sure grates are clean, and then oil them well.
12. Set shrimp kebabs on grates and grill for 3 to 4 minutes per side, or just until shrimp are no longer pink and have a nice char.
13. Once the rice is done, add in 1/3 cup chopped cilantro and juice from 1 lime. Stir until combined.