Preparation

• Mix 1/2 cup of the lime juice, coconut oil, fish sauce, sugar, garlic powder, ginger and red pepper in large bowl. Add shrimp; toss to coat well. Cover and refrigerate 15 to 20 minutes. (Marinate seafood no longer than 30 minutes.)

• Remove shrimp from marinade. Discard any remaining marinade. If desired, thread shrimp onto skewers for easier grilling.

• Grill shrimp over medium-high heat 2 minutes per side or until shrimp turn pink and grill marks appear. Remove from grill. Cut shrimp into bite-size pieces. Refrigerate until completely chilled.

  

  If using wooden skewers, soak thoroughly in water for at least 30 minutes before threading. This prevents them from burning when on the grill.

  

• Mix chilled shrimp and remaining 1/2 cup lime juice with remaining ingredients, except for rice, until well blended.

• To serve, divide cooked rice among 4 serving bowls. Top each evenly with shrimp poke mixture. Sprinkle with McCormick® Sesame Seed, if desired.