4 Servings 30 min Cook
16 Oz Shrimp
4 Tbsp Olive Oil
2 Tbsp Honey
5 Clove Garlic
1 Tbsp Ginger Root
2 Pepper Jalapeno Peppers
1/2 Tsp Cayenne Pepper
1/2 Tsp, ground Cumin
1 Cup Fresh Cilantro
1 Dash Salt
1 Dash Pepper
4 Tbsp Butter
1/4 Cup Coconut Milk
1 Tbsp, chopped Basil
1/2 Cup White Rice
1 Cup Canned Black Beans
1/2 Fruit Avocados
Prepare rice as per package directions.
Add the shrimp to a gallon size ziplock bag or medium size bowl.
Add the olive oil, honey, garlic, ginger, jalapeños, cayenne, cumin and cilantro.
Toss well to combine, seal the bag or cover the bowl and place in the fridge for 15-30 minutes or up 24 hours.
Heat a large skillet over medium heat.
Once hot use a slotted spoon to scoop the shrimp out of the marinade and into the hot skillet, season with salt and pepper.
Make sure to scoop up all the garlic as well.
Cook the shrimp until pink, about 2-3 minutes per side.
Add the butter and 1 teaspoon pepper (or more or less to your taste) to the skillet.
Continue to cook the shrimp in the butter until the garlic begins to caramelize and turn LIGHT golden brown, about another minute or two.
Be careful not to burn the garlic.
Remove from the heat and stir in the coconut milk and basil.
Serve shrimp alongside rice, black beans, avocado, and lime wedges.
Garnish with freshly chopped basil.
