Ingredients:

1 lb large shrimp; 1 tbsp olive oil; 1 chili powder; 1 tsp cumin; Salt and pepper to taste; 1/2 cup long grain rice; 1 cup chicken or vegetable broth; 1 tbsp butter; 1/4 cup chopped cilantro; 1 lime, juiced

Preheat grill to high heat.

In a small bowl, mix together olive oil, chili powder, cumin, salt, and pepper.

Grill shrimp for 1-3 minutes per side, or until cooked through.

In a medium saucepan, bring rice, broth, and butter to a boil.

Reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is tender and liquid is absorbed.

Fluff rice with a fork and stir in cilantro and lime juice.

Serve shrimp over cilantro lime rice.

Note: If you don't have skewers you can also use a baking sheet to roast shrimp in the oven for 8-10 minutes at 425F