Directions

1Preheat your oven to 425°F. Line a large baking sheet with parchment paper. Toss the shrimp, black pepper, 1/4 cup oil, 1 tsp salt, and 1 tsp lime zest. Spread shrimp in a single layer on the baking tray and bake for 5 minutes, or until the shrimp are pink and done.

2ook the Grain Trust Organic Jasmine Rice pouch according to the packet instructions. Set aside.

3Meanwhile, in a food processor blend the mint, 1/4 cup lime juice, half the spinach, 1 1/4 tsp salt and 1 tsp lime zest until finely chopped. With the blade running, pour remaining 1/4 cup oil and process until combined.

4In a large bowl, combine the remaining spinach with the warm Grain Trust Jasmine Rice, following by the pesto. Sprinkle with almonds and top with the shrimp. Enjoy slightly warm or cool.