Grilled Shrimp with Mango Sauce and Coconut Rice

For shrimp

• 1 pound shrimp, peeled and deveined
• Mixture of spices: cumin, paprika, onion powder, chili powder, garlic powder, dried oregano
• Lime juice
• Olive oil
• 2 cloves garlic, chopped
• salt and pepper to taste

For Mango Dipping Sauce

• 1/2 cup mayonnaise
• 1/2 mango cubed about 1/2 cup to 3/4 cup
• 1 tbsp honey
• 1 tbsp siracha
• 1/4 tsp curry powder
• 1/4 tsp salt
• 1 tbsp lemon juice
• 1/4 cup cilantro

For coconut rice:

• 2 c jasmine or basmati rice
• 1 can coconut milk
• 1.5 c of water
• Salt to taste

1. Marinate shrimp in all shrimp ingredients for an hour.  Then thread onto skewers and grill.

2. Combine all sauce ingredients in a food processor and pulse until smooth.

3. Combine all rice ingredients in a sauce pan.  Bring to a boil, then decrease heat to a simmer, cover, and cook.

4. Serve shrimp over rice with dipping sauce on side.