- 1lb Shrimp, raw, peeled and deveined
- 1/2C + 2T The Olive Grove’s Persian Lime Olive Oil, divided
- 1/2T The Olive Grove’s Key West Citrus Seasoning Blend
- 1C Jasmine rice, uncooked
- 4oz Pineapple, chopped
- 2T Cilantro, chopped
- Sea salt to taste
In a small bowl, mix 1/4C olive oil and Key West seasoning blend. In a gallon size Ziploc bag put the shrimp and oil mixture and marinade for 30 minutes. Heat 2T olive oil in a large sauté pan on medium heat. Cook shrimp turning once, about 3-4 minutes per side.
Cook Jasmine rice according to directions on package. Mix in pineapple, cilantro, 1/4C olive oil and sea salt. Top with shrimp and serve.