¾ c. Olive Gourmet Persian Lime Olive Oil, divided
½ c. Olive Gourmet Coconut Balsamic Vinegar, divided
6 cloves garlic, minced
½ c. cilantro, chopped and divided into two portions
Juice of two limes
½ t. Himalayan Salt
¼ t. white pepper
24 jumbo shrimp (prawns) peeled and deveined
½ lb. orzo or rice/pasta of your choice
Combine ½ c. Persian Lime Olive Oil, ¼ c. Coconut Balsamic Vinegar, garlic, ¼ cup cilantro and juice of one lime in a medium bowl. Add shrimp to bowl, cover and marinate in refrigerator for 30 minutes.
Cook pasta or rice according to directions and drizzle lightly with ¼ c. Persian Lime Olive Oil. Toss thoroughly and set aside. Remove shrimp from marinade. Thread three shrimp onto each skewer, leaving ¼ inch space between each shrimp to allow for even grilling. Grill shrimp directly over high heat, basting each side once with marinade. Do not overcook.
Transfer orzo/rice/pasta to flat serving platter. Place the shrimp skewers on top of the orzo, drizzling with ¼ c. Coconut Balsamic Vinegar. Garnish with remaining cilantro.