Grilled Shrimp, Veggie and Rice Bowl with a Blackberry-Jelly Pepper Sauce

Name: Grilled Shrimp, Veggie and Rice Bowl with a Blackberry-Jelly Pepper Sauce
Yield: 1
Ingredients: 1 cup California Giant blackberries; 2 tablespoons jalapeno-pepper jelly; 1 teaspoon apple cider vinegar; 8 pieces of shrimp; ½ cup cherry tomatoes; 1 zucchini, cut in half; 1 cup broccoli; ½ cup rice, cooked; Sea salt; Cilantro

Serves1

Well-balanced and effortlessly delicious, this Grilled Shrimp, Veggie and Rice Bowl topped with a delectable Blackberry Jelly Pepper Sauce will become a new staple in your meal rotation.

INGREDIENTS

For the Sauce:

1 cup California Giant blackberries
2 tablespoons jalapeno-pepper jelly
1 teaspoon apple cider vinegar

For the Bowl:

8 pieces of shrimp
½ cup cherry tomatoes
1 zucchini, cut in half
1 cup broccoli
½ cup rice, cooked
Sea salt
Cilantro

DIRECTIONS

- - Start by making the sauce. Cook down the blackberries in a medium sauce pan until tender. Mash with a fork and then strain into a fine mesh.
- - Pour the liquid into the sauce pan, along with the pepper jelly and apple cider vinegar. Cook until this mixture reduces down in size 0 about 5 minutes on medium-high heat. Once it has reduced down into a thick sauce, set aside to cool.
- - Now grill your shrimp and veggies on the grill or a grill pan. Lightly brush the shrimp and veggies with a little olive oil. Grill the shrimp alongside the veggies. Sprinkle it with sea salt on each side of the grilled food.
- - Flip the shrimp after 1 minute of grilling to cook on the other side. Flip the veggies to grill on the other side until both sides are tender - about 5 minutes per side.
- - Place the shrimp and veggies into a bowl alongside the rice. Drizzle with the blackberry sauce and top with lemon juice and cilantro. Enjoy!

Grilled Shrimp, Veggie and Rice Bowl with a Blackberry-Jelly Pepper Sauce

INGREDIENTS

For the Sauce:

For the Bowl:

DIRECTIONS

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Follow your berries to the farm.