Pineapple Harissa Grilled Shrimp with Coconut Lime Rice – Rocky Mountain Olive Oil

Ingredients

• 1 cup jasmine rice, uncooked
• 2 cups water
• 2 limes, zested and juiced
• 1 small shallot, minced (about 2 tablespoons)
• 2 Tablespoons Rocky Mountain Olive Oil Coconut White Balsamic Vinegar
• 3-4 Tablespoons Rocky Mountain Olive Oil Persian Lime Fused Olive Oil
• 2 pinches of sea salt
• 1/2 cup Rocky Mountain Olive Oil Harissa Infused Olive Oil
• 1/3 cup Rocky Mountain Olive Oil Pineapple White Balsamic Vinegar (divided)
• 6 cloves minced garlic
• 1/2 cup cilantro, chopped and divided into two portions
• Juice of two limes (divided)
• 1/2 teaspoon unrefined sea salt
• 1/4 teaspoon pepper
• 24 raw large shrimp (prawns) peeled and deveined
• Skewers for cooking the shrimp