Persian Shrimp Skewers with Dill Rice

Ingredients

• 1.5 lbs Large shrimp
• 3 tbsp Lemon juice
• 2 tbsp Olive oil
• 2 cloves Garlic
• 1/4 tsp Saffron threads
• 1/4 tsp Turmeric
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 cup Basmati rice
• 1/2 cup Fresh dill

Instructions

1. 1Combine the 1/4 teaspoon of saffron threads with 1 tablespoon of hot water in a small bowl. Let this mixture sit for 10 minutes.
2. 2In a medium bowl, whisk together the 3 tablespoons of lemon juice, 2 tablespoons of olive oil, 2 minced cloves of garlic, the bloomed saffron water (from step 1), 1/4 teaspoon of turmeric, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
3. 3Add the 1.5 lbs of large shrimp to the marinade in the medium bowl. Gently toss the shrimp to ensure they are fully coated. Let the shrimp marinate at room temperature for at least 15 minutes.
4. 4Preheat a grill to medium heat, which is approximately 350°F to 400°F (175°C to 200°C). While the grill preheats, thread the marinated 1.5 lbs of shrimp onto skewers.
5. 5Place the shrimp skewers on the preheated grill. Grill for 2 to 3 minutes per side, for a total of 4 to 6 minutes. The shrimp are cooked when they turn opaque pink and reach an internal temperature of 145°F (63°C).
6. 6In a medium saucepan, combine the 1 cup of Basmati rice with 1.5 cups of water. Bring the water to a boil over high heat, then reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15 minutes. Remove the saucepan from the heat and let it rest, covered, for 5 minutes. Fluff the cooked rice with a fork, then gently stir in the 1/2 cup of fresh dill.
7. 7Carefully remove the shrimp skewers from the grill. Serve the grilled shrimp skewers immediately alongside the dill rice.

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