I must give credit to my dear husband. He cooked me a awesome dinner last night for Valentines Day. I was so impressed. He flipped through one of our old Southern Living magazines to find this shrimp dinner recipe. It was too delicious to not share with you all. We will definitely be making this again in our house!

Give it a try and let me know what you think!
Ingredients
1 1/2 pounds unpeeled, large raw shrimp (16/20 count)
Coconut-Lime Rice
1 cup loosely packed fresh cilantro leaves
3 tablespoons fresh lime juice
2 tablespoons unsalted dry-roasted peanuts
2 tablespoons minced fresh ginger
2 garlic cloves, minced
1 teaspoon kosher or 3/4 tsp. regular salt
2 teaspoons honey
1/2 teaspoon dried crushed red pepper
1/4 cup olive oil, divided
Preparation
1. Peel shrimp; devein, if desired. Prepare Coconut-Lime Rice.
2. Meanwhile, process cilantro, next 7 ingredients, and 3 Tbsp. olive oil in a food processor 15 to 20 seconds or until smooth, stopping to scrape down sides.
3. Sauté shrimp in remaining 1 Tbsp. hot oil in a large skillet over medium-high heat 3 to 5 minutes or just until shrimp turn pink. Stir in cilantro mixture. Serve over rice.
Coconut-Lime Rice Ingredients
1 cup light coconut milk
1/2 teaspoon salt
1 1/2 cups uncooked jasmine rice (Brian used a sticky wheat rice - also delicious)
1 teaspoon lime zest
1 1/2 tablespoons fresh lime juice
Preparation
1. Bring coconut milk, salt, and 2 cups water to a boil in a saucepan over medium heat. Stir in rice; cover, reduce heat to low, and simmer, stirring occasionally, 20 to 25 minutes or until liquid is absorbed and rice is tender. Stir in lime zest and juice.
Happy cooking.