Grilled Shrimp with Brown Butter and Rice

Rinse the rice and add to the rice cooker. Slice the mushrooms and add in with the rice. Then add the water, and set to cook.

While the rice is cooking, start the grill on medium heat.

In a medium size bowl add the raw shrimp, chili powder, garlic powder, pepper, salt and olive oil. Mix the shrimp in with the spices and olive oil until they’re completely coated. Set aside.

Cut the green onions into small pieces and set aside.

Add the shrimp on the grill and cook on both sides until done (about 3 to 4 minutes per side for large shrimp). Remove the shrimp from the grill and set aside for just a moment while browning the butter.

Add the butter to a small skillet and stir as it melts. Continue stirring. When it turns a golden color, remove the skillet from the heat.

At about this time the rice should be done. Add half of the brown butter to the rice and gently mix it together.

Add the rice to a serving dish (or individual serving dishes). Top with the shrimp. Drizzle the remaining brown butter over the shrimp and rice. Top with the pieces of green onion.

Serve with a side of veggies or a salad.