Spicy Chipotle Shrimp and Cilantro Rice

Ingredients

• 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.
• 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.
• Serve shrimp on a bed of cilantro lime rice with a side of sliced avocado.
• 1 lb medium to large shrimp, peeled & deveined (20-24)
• 3 chipotles in adobo, plus 1 tablespoon adobo sauce
• 3 tablespoons honey
• 3 cloves garlic
• 2 tablespoons fresh lime juice
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground pepper
• Vegetable oil for oiling the grill
• 3 tablespoons cilantro, chopped for garnish
• 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