Ingredients

  • 2 lemons, divided
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon EVOO
  • 3 tablespoons shallots, minced-divided
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 12 large shrimp-peeled
  • 2 teaspoons oil
  • cup brown rice
  • cup low-sodium chicken broth
  • ¼ cup green olives with pimento, sliced
  • 2 tablespoons scallions, sliced
  • balsamic vinegar
  • additional scallions, sliced

Directions

Zest one lemon, mince zest to make one teaspoon. Cut second lemon into 8 wedges.
Combine 1 t zest, 2T vinegar, honey, olive oil, 1T shallots, salt, and pepper. Add shrimp and marinate shrimp in refrigerator for 30 minutes.
Heat 2 t oil in pan, add rice and toast. Add broth, 2T shallots. Bring to boil, reduce heat, cover and cook for 35 minutes. Stir in olives and 2T scallions.
Remove shrimp from marinade, thread shrimp onto four skewers, alternating with lemon wedges. Broil, brushing with marinade after 3 minutes, turning once, cook a total of 5 minutes. Serve over rice, drizzle with vinegar and garnish with scallions.

Source

Servings/Yield