Ingredients

• 450 gms (1 lb) shrimp
• 2 tbsps olive oil
• 4 garlic cloves, minced
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsps lemon juice
• 1 cauliflower head
• 1 tbsp olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 garlic cloves, minced
• 0.5 tsp salt
• 0.5 tsp black pepper
• 2 tbsps cilantro, chopped

Instructions

1. In a large bowl, combine olive oil, minced garlic, paprika, cumin, salt, black pepper, and lemon juice. Add the shrimp and toss to coat. Cover and refrigerate for at least 30 minutes.
2. While the shrimp is marinating, prepare the cauliflower rice. Cut the cauliflower into florets and pulse in a food processor until it resembles rice.
3. Heat olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, and cook until they begin to soften, about 5 minutes. Add the minced garlic and cook for another minute.
4. Add the cauliflower rice to the skillet and cook, stirring occasionally, until the cauliflower is tender, about 5-7 minutes. Season with salt and black pepper. Remove from heat and stir in chopped cilantro.
5. Preheat a grill or grill pan over medium-high heat. Grill the marinated shrimp for 2-3 minutes per side or until they are pink and opaque.
6. Serve the grilled shrimp over the cauliflower rice and garnish with additional cilantro if desired.

Notes

• This dish combines the rich flavors of Spanish cuisine with a healthy twist using cauliflower rice instead of traditional rice.
• Be sure to marinate the shrimp for at least 30 minutes to allow the flavors to fully develop.