Cajun-Inspired Shrimp Skewers with Turmeric-Bay Cauliflower Rice

Directions

1. For the shrimp, in a large bowl combine 1 tablespoon olive oil, Tuscan seasoning, paprika, cayenne, onion powder, 1/2 teaspoon garlic and 1/4 teaspoon salt. Add shrimp, toss to coat, and marinate in refrigerator for 30 minutes or up to 24 hours.

2. Meanwhile, in a food processor, pulse cauliflower until it resembles rice.

3. In a large nonstick skillet, heat remaining 1 tablespoon olive oil over medium heat. Add scallion whites, bay leaves and remaining 1/2 teaspoon garlic and cook for 30 seconds. Stir in cauliflower, season with salt and pepper to taste, then cover and let steam for 5 minutes, stirring halfway through.

4. Stir in bell pepper, cover, and cook for 3 minutes, until pepper starts to soften. Stir in turmeric and cook for 1 minute more. Turn off heat, stir in scallion greens, parsley, and honey. Discard bay leaf and season cauliflower rice with salt and pepper to taste.

5. Thread marinated shrimp onto four skewers.

6. Lightly oil a cast-iron grill pan or skillet and heat over medium for 3 minutes.

7. Cook shrimp skewers, covered, 2 minutes per side, until shrimp are pink and no longer opaque, and the edges start to curl.

8. Serve shrimp skewers over rice.