 This is our family's current favorite recipe, and we serve it with grilled vegetables and chicken broth rice. There are 3 things cooking together, so the game plan is to put the rice on to cook, marinade the shrimp, cut the veggies, cook the shrimp and then cook the veggies and plate your meal. 
Chicken Broth Rice 3 cups of brown calrose rice 4 cups of chicken stock 1/4 tsp salt Bring the rice and broth to a boil, then reduce to medium heat and cover with a lid. Simmer for 45 -50 min or until liquid evaporates and rice is tender. 
 Pineapple Garlic Butter Shrimp 41-50 count Shrimp, shelled and deveined. Salt Pepper 1/3 cup Inthisorn Foods Spicy Pineapple Sauce 30 g crushed garlic. (6 cloves) 1/4 cup butter Here, we bought shrimp that had already been butterflied, as it was on sale for the same price, and it cuts effort. Lightly season the shrimp with salt and pepper, and marinade the shrimp in the Spicy Pineapple Sauce for at least 30 minutes before cooking. 
 While waiting for the shrimp to marinate, prepare the veggies. Lightly season with salt and pepper. Our family enjoys zuchini, beets and asparagus, but feel free to substitute anything you would like, and take advantage of whatever produce is in season.
Cook the garlic over medium heat in butter until garlic is soft. Add marinated shrimp. cook for 5-6 minutes. Take off heat and set aside. 
 Brush the cast iron grill pan with oil, and preheat. Grill the veggies, until desired tenderness is reached. Alternately, you can pan fry the veggies in a skillet or frying pan.
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