Ingredients for the herbed shrimp:
Grated zest and juice of 5 limes
1 bunch of cilantro with the tough stems removed
1 bunch of Italian parsley with the tough stems removed
1 bunch of chives
1/2 cup of extra-virgin olive oil, with additional for grilling
Kosher salt (Diamond Crystal preferred)
1 pound of jumbo shrimp, peeled and deveined
1/2 teaspoon of freshly ground black pepper
For the cilantro lime rice:
2 tablespoons of unsalted butter
2 cups of long-grain white rice, thoroughly rinsed
3 1/2 cups of water
1 teaspoon of kosher salt (Diamond Crystal preferred)
1 bunch of cilantro, with the stems removed and the leaves chopped
Grated zest from 1 lime
1/4 cup of fresh lime juice (equivalent to the juice from about 3 limes)
Directions：
For marinating the shrimp, start by combining the lime zest, lime juice, cilantro, Italian parsley, chives, olive oil, and 1 teaspoon of salt in a food processor. Pulse the mixture until it forms a coarse paste.
Next, take a bowl and put the shrimp in it. Add 1 teaspoon of salt, the freshly ground black pepper, and about three-quarters of the prepared marinade to the bowl with the shrimp. Mix everything thoroughly to ensure the shrimp is evenly coated with the marinade. Cover the bowl and place it in the refrigerator for about 30 minutes. Keep the remaining marinade in a separate small bowl for use as a dipping sauce later.
For the cilantro lime rice:
Begin by melting the butter in a medium saucepan over medium heat. Add the rinsed rice, and stir and sauté for approximately 4 minutes, or until it becomes lightly colored.
Add the water, give it a good stir, and bring the mixture to a boil. Then, lower the heat to a simmer, cover the saucepan, and let it cook for 20 minutes.
Once the 20 minutes are up, remove the saucepan from the heat and let the rice steam, keeping it covered, for an additional 10 minutes.
Use a fork to fluff the rice, and then add the kosher salt, chopped cilantro, grated lime zest, and fresh lime juice.
While the rice is steaming, you can prepare a hot fire on an outdoor grill or preheat a large grill pan over high heat.
Oil the grill grate or grill pan, and grill the marinated shrimp for about 2 minutes on each side, or until they are fully cooked.
Once the shrimp are done, transfer them to a serving platter. Serve them with the prepared cilantro lime rice and the reserved marinade for dipping.
