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Island Shrimp and Rice
1 lb. of peeled and divided shrimp with tails on
1/3 c. of Pain is Good Batch #114 Jamaican Style Hot Sauce
1/2 c. of freshly squeezed lime juice, divided
1/2 c. of fresh pineapple juice, divided
1/8 c. of fresh cilantro, finely chopped
2 tbsp of olive oil
1 c. of white rice
1 1/2 c. of canned chicken broth
In a gallon sized storage bag, combine the shrimp, olive oil, 1/4 cup of the lime juice, 1/4 cup of the pineapple juice and the Pain is Good Batch #114 Jamaican Style Hot Sauce. Seal the bag tightly and refrigerate for 2 hours. To prepare the rice, bring the broth and remaining juices to a boil in a small pot. Add the rice and the cilantro and lower the heat to a simmer. Cover for 20-25 minutes and serve hot with the shrimp. To prepare the shrimp, skewer the shrimp evenly on 4 metal skewers. Grill them for 3-4 minutes on each side, turning once, until cooked through. Serve over the top of the steamed rice.
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