In a medium bowl, combine the Garlic Olive Oil, Jalapeño White Balsamic, minced garlic, dijon mustard, zest & juice of ½ lime, dried basil, red pepper flakes, salt & pepper. Whisk until combined. Add the shrimp and toss until fully coated. Allow the shrimp to marinate for 15 minutes. If it sits longer than that, the acid in the balsamic & citrus zest will start to cook the shrimp!
Heat a skillet over medium heat. Add 1 tbsp of EVOO and saute the shrimp for 3-4 minutes per side or until just opaque pink/white. Sprinkle the cilantro over the shrimp and toss at the last minute. Remove from the heat and set aside.
Bring the water, rice, butter and salt to a rolling boil. Cover and reduce to a simmer for 17 minutes. Remove from the heat and fluff with a fork. Fold in the cilantro, lime juice and lime zest.
In a medium bowl, stir together the black beans, corn, and pico de gallo. Season with salt to taste. Place in the fridge to allow the flavors to meld for at least 30 minutes. (This can also be made the day before to save time!)
Spoon the rice into the bottom of the bowl. Arrange the shrimp, salsa and garnishes evenly on top of the rice and enjoy!
Ingredients
Directions
In a medium bowl, combine the Garlic Olive Oil, Jalapeño White Balsamic, minced garlic, dijon mustard, zest & juice of ½ lime, dried basil, red pepper flakes, salt & pepper. Whisk until combined. Add the shrimp and toss until fully coated. Allow the shrimp to marinate for 15 minutes. If it sits longer than that, the acid in the balsamic & citrus zest will start to cook the shrimp!
Heat a skillet over medium heat. Add 1 tbsp of EVOO and saute the shrimp for 3-4 minutes per side or until just opaque pink/white. Sprinkle the cilantro over the shrimp and toss at the last minute. Remove from the heat and set aside.
Bring the water, rice, butter and salt to a rolling boil. Cover and reduce to a simmer for 17 minutes. Remove from the heat and fluff with a fork. Fold in the cilantro, lime juice and lime zest.
In a medium bowl, stir together the black beans, corn, and pico de gallo. Season with salt to taste. Place in the fridge to allow the flavors to meld for at least 30 minutes. (This can also be made the day before to save time!)
Spoon the rice into the bottom of the bowl. Arrange the shrimp, salsa and garnishes evenly on top of the rice and enjoy!