Grilled Chili-Lime Shrimp Skewers with Black Bean Rice

Instructions

1. 1

   Soak the skewers and start the rice. Thaw the shrimp under cold water and pat dry.

2. 2

   Toss the shrimp with oil, chili powder, minced garlic, zest and juice of 1 lime, and salt. Let sit 10 minutes, then thread onto skewers.

3. 3

   Grill over medium-high heat 2-3 minutes per side until pink and opaque. No grill? Use a grill pan over medium-high heat, same timing.

4. 4

   Stir the warmed, drained black beans, juice of 1 lime and chopped cilantro into the cooked rice.

5. 5

   Serve skewers over the black bean rice with lime wedges.