Chipotle Shrimp with Mango Salsa & Jasmine Rice

Prep Time 25-30 min. | Medium
Thaw in refrigerator.

1. Preheat broiler to high heat.
2. Add water to bag of skewers. Soak 20 min.
3. In a saucepan, add rice and 1 1/4 cups of water. Bring to a boil, stir once, cover and cook on low heat for 15-20 min. Remove from heat and let sit covered 5-10 min. Fluff with fork before serving.
4. Remove shrimp from marinade and thread 3-4 per skewer. Discard marinade.
5. Broil for 3-4 min. each side, just until pink (internal temp 145°F). Overcooking shrimp will cause them to be tough and chewy.
6. Place mango salsa in bowl. Add 1/8 tsp. of kosher salt and desired amount of red pepper flakes. Stir to combine and break up larger pieces of mango with a fork if desired.
7. Serve with jasmine rice and mango salsa.

Prep Time 25-30 min. | Large
Thaw in refrigerator.

1. Preheat broiler to high heat.
2. Add water to bag of skewers. Soak 20 min.
3. In a saucepan, add rice and 2 1/2 cups of water. Bring to a boil, stir once, cover and cook on low heat for 15-20 min. Remove from heat and let sit covered 5-10 min. Fluff with fork before serving.
4. Remove shrimp from marinade and thread 3-4 per skewer. Discard marinade.
5. Broil for 3-4 min. each side, just until pink (internal temp 145°F). Overcooking shrimp will cause them to be tough and chewy.
6. Place mango salsa in bowl. Add 1/4 tsp. of kosher salt and desired amount of red pepper flakes. Stir to combine and break up larger pieces of mango with a fork if desired.
7. Serve with jasmine rice and mango salsa.

FOOD SAFETY ALERT – CAUTION: This meal may contain raw ingredients that cannot be eaten prior to thorough cooking. Store in freezer until ready to thaw or prepare.

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