Grilled Shrimp & Rice with A Corn Pico De Gallo

start by marinating shrimp in all ingredients for at least 30minutes longer is better

boil the water for rice. in a skillet add oil, & rice start frying it for about 5 minutes on medium heat, at the 5minutes add garlic, cumin, and diced onion and fry for another 2-3 minutes u want to get a nice golden color. once golden mix your achote with boiling water add to rice along with diced tomatoes and chicken bullion. Taste for seasoning.To have a nice fluffy rice leave the pan on med heat and do not stir just poke. Also non stick pan is better.your rice is done when its nice and fluffy n tender(between 15-22min)

your shrimp cut along the backs slightly to get the butterfly effect & cook on a hot skillet about 7minutes till done

drain corn add all diced items and lime squeezed & seasonings.taste for more or less

for your rice above you can put rice in a measuring cup turn upside down for plating, add shrimp and juice to sides top with pico

Enjoy!