Cauliflower Rice with Grilled Shrimp and Spicy Drizzle

Instructions

• Wash cauliflower and pat dry. Trim ends and transfer to food processor. Pulse until “rice” forms. Set aside in large bowl.
• Peel and dice onion and garlic and add to pan with olive oil on medium heat. Cook for five minutes or until caramelized.
• Wash, pat dry, and dice zucchini and add to pan. Cook for five more minutes.
• Transfer vegetable mixture to cauliflower and toss well. Add lemon juice and olive oil.
• Add salt and pepper to taste.
• Peel, devein, rinse,and pat shrimp dry.
• Bring olive oil to medium-high heat in pan and cook shrimp for three minutes on each side until cooked through and opaque. Add salt and pepper to taste. Set aside.
• Add almonds, ½ cup water, favorite hot sauce, sea salt, and pepper to blender or food processor and blend on high until creamy sauce forms. Add more water if needed.
• Serve shrimp over “rice” with spicy drizzle.