Instructions: Toss shrimp with lime juice, garlic, thyme and red pepper. Cover and marinate at least one hour. When ready to cook, start with the rice. Place turmeric and cumin in a skillet and heat over low heat, just until fragrant (about 30 seconds). Add water, rice and salt. Heat to boiling, then cover and cook over low heat until water is absorbed and rice is tender (about 15 minutes). Prepare shrimp when rice is almost done: either grill (put shrimp on skewers to do this), broil or cook quickly in a preheated nonstick skillet until lightly browned on both sides. Dont overcook. Spoon rice onto a platter and top with shrimp. Garnish with cilantro and serve.

Description: "Grill but do no char. The basmati is seasoned with cumin and turmeric."
Cuisine: "05May"

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