Grilled Lemon-Garlic Shrimp Skewers with Artichoke-Tomato Relish over Jasmine Rice

⏱ 30 min · easy · 🍽 serves 2

Ingredients

• 12 oz large shrimp, peeled and deveined, tails on
• 3 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 tsp smoked paprika
• Salt and black pepper
• 1 cup jasmine rice
• 1 3/4 cups water
• 1 can (14 oz) artichoke hearts, drained and quartered
• 1 cup cherry tomatoes, halved
• 1 small shallot, finely chopped
• 2 tbsp capers, roughly chopped
• 2 tbsp flat-leaf parsley, chopped
• Skewers (metal, or wooden soaked 10 min)

Steps

1. In a bowl, toss the shrimp with 2 tbsp olive oil, the garlic, half the lemon zest, half the lemon juice, the paprika, and a good pinch of salt and pepper. Let sit while you start the rice.
2. Rinse the jasmine rice, put it in a saucepan with the water and a pinch of salt, bring to a boil, then cover and drop to low — 15 minutes, then off heat and rest 5 minutes with the lid on.
3. While the rice cooks, heat the grill to medium-high (or a grill pan on the stove if the weather's against you).
4. Thread the shrimp onto skewers. Grill 2-3 minutes a side, until pink through, opaque at the center, and lightly charred at the edges.
5. In the same bowl (wiped out), toss the artichokes, cherry tomatoes, shallot, capers, and parsley with the remaining tablespoon of olive oil and the rest of the lemon juice and zest. Season to taste.
6. Fluff the rice, divide between two plates, top with the shrimp skewers and spoon the artichoke-tomato relish generously over both.