Fresh & Zesty Shrimp Over Wild Rice

1 1⁄2 pounds jumbo shrimp (about 30-35 jumbo shrimp), peeled and deveined
2 tsp extra-virgin olive oil, divided
5 garlic cloves, crushed
2 tbsp lime juice (from 1 medium lime)

1⁄4 tsp ground cumin
4 tbsp chopped fresh cilantro
salt and pepper to taste

1 Cup Wild Rice
2 Cups Organic Chicken or Veg Broth

Bring 2 cups broth and wild rice to boil. Season with salt/pepper and splash of olive oil. Once boiling, reduce heat and simmer over low heat for 15-18 minutes with the lid on tightly.

Season the shrimp with cumin, and salt and pepper to taste. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon of the oil to the pan, then add half of the shrimp. Cook them undisturbed for about 2 minutes. Turn the shrimp over and cook until opaque throughout, about 1 minute. Transfer to a plate.

Add the remaining 1 teaspoon oil and the remaining shrimp to the pan and cook, undisturbed, for about 2 minutes. Turn the shrimp over, add the garlic, and cook until the shrimp is opaque throughout about 1 minute.

Return the first batch of shrimp to the skillet, mix well so that the garlic is evenly incorporated and remove the pan from the heat. Squeeze the lime juice over all the shrimp. Add the cilantro, toss well, and serve.

Serve with 1 cup Wild Rice + Green salad! Makes 4 servings.