Salsa Shrimp Skewers with Bell Pepper Pico, Lime Rice and Sour Cream

Read through the entire recipe before getting started. Wash and dry all produce. Zest one lime; cut in half, then juice. Cut the other lime into quarters. Peel, then dice shallot. Remove seeds and stem from red bell pepper, then dice. Thinly slice serrano. Rough chop cilantro leaves and stems. Remove shrimp from package; rinse, pat dry and remove tails. Note: If you're going to use your grill, soak your skewers in warm water until ready to use.

Place basmati rice, 1¼ cups water and a pinch of salt and pepper in medium pot over medium heat. Bring to a simmer; cover and reduce heat to low. Cook 15-20 min until done. Fluff with fork. While rice is cooking, prep the shrimp (Step #3).

Toss shrimp, salsa spice mix, and a pinch of salt and pepper until shrimp is well coated. Skewer 3-4 shrimp onto skewers and set aside, allowing the seasoning to set while you move on to making the pico (Step #4).

In a medium bowl, mix serrano, bell pepper, lime juice, shallot, 1 Tbsp. oil, half of the cilantro, and a pinch of salt and pepper. Toss until incorporated, then set aside. Note: Adjust the heat to your preference by using more or less of the serrano slices! We enjoy it spicy, but you might want to use 2-3 slices for a milder pico.

Heat 1 tsp. oil in medium sauté pan over medium heat or heat grill to medium heat. Once hot, place skewers on grill or skillet and sear 2-3 min per side until starting to brown and fully cooked. Remove from heat. Note: The USDA recommends cooking shrimp to an internal temperature 145ºF.

Toss cooked rice with 1 tsp. lime zest. Mix sour cream with remaining cilantro and ¼ tsp. lime zest. Divide rice between two bowls; top with pico and shrimp skewers. Dollop with sour cream and serve with a squeeze of a lime. Enjoy!