Grilled jumbo tiger shrimp and coconut rice

Combine first 5 ingredients in a bowl. Cover and let it sit in the fridge for a bit, about 30 minutes.

In a 2 quart saucepan combine the rice, butter, salt and water. Bring to a boil. Boil for about a minute then turn heat back to low and cover. Let it cook like that for about 5-10 minutes. DO NOT STIR. Turn off heat and DO NOT LIFT THE LID. It'll finish steaming for another 10 minutes.

Cook the shrimp on a hot grill until JUST opaque, 2-4 minutes total depending on shrimp size. Over cooked shrimp makes for a rubbery texture. Yuk.

When the rice is done and all the water has steamed out, add the 1/4 cup of cream of coconut and a dash more salt and stir to combine. Serve with shrimp. We had sauted vegetables from our garden on the side.