Coconut Lime Shrimp Dinner

I finally got around to trying out the Coconut Lime Shrimp recipe I posted a couple of days ago. The recipe says to let the shrimp marinate for 4 hours but I let mine marinate while I was at work so it was more like 8-10 hours. I paired it with cilantro lime rice and a spicy mango & roasted eggplant salsa.
Cilantro Lime Rice

• 2 cups cooked Jasmine rice
• 1/4 cup cilantro
• juice of 1/2 large lime
• salt & pepper

1. Prepare Jasmine rice according to package directions. I prefer Jamine rice because it’s fragrant but you can substitute for your favorite white rice.
2. Roughly chop 1/4 of cilantro leaves.
3. In a large bowl combine the jasmine rice, cilantro and juice of half a large lime.
4. Add salt and pepper to taste.

 Spicy Mango & Roasted Eggplant Salsa

• 1 ripe mango, peeled and diced
• 1 small eggplant or 1/2 large eggplant
• 1/4 cup cilantro, chopped
• 1/4 cup cherry tomatoes, cut in half
• 1/2 small yellow or red onion, diced
• juice of 1/2 large lime
• 1/2 tbsp seasoned rice vinegar (optional)
• 1 tsp cayenne pepper
• 1 tsp chipotle powder
• salt & pepper

1. Heat grill or grill pan to medium. Slice the eggplant lengthwise into 1/4” thick pieces. Brush both sides with vegetable oil. Cook on grill for about 3-4 minutes each side. Side aside to cool.
2. In a bowl combine mango, cilantro, tomatoes, onion and cilantro. When eggplant has cooled, cut into small cubes and add to bowl.
3. Add juice of 1/2 a large lime, seasoned rice vinegar (optional), cayenne pepper, chipotle powder.
4. Toss ingredients together. Add salt and pepper to taste.