Fody’s Low-FODMAP Shrimp Skewers with Citrus Herb Rice

1. To start your citrus herb rice, add the jasmine rice, water, and ½ teaspoon of the salt to a medium saucepan. Cover with the lid and bring to a boil, then reduce heat to a gentle simmer for 9-10 minutes, or until all water has evaporated. Turn off the heat and let the rice steam in the saucepan for 5 minutes. Remove the lid and add 1 tablespoon of Fody’s low-FODMAP garlic-infused olive oil, orange juice, lime juice, cilantro and mint, and stir gently to incorporate. 

2. To make your glaze, add all the Tangy Orange Glaze ingredients to a small saucepan. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally. 
3. In a mixing bowl, add shrimp, 1 tablespoon garlic oil, remaining ½ teaspoon salt, black pepper, and paprika. Toss to coat. Arrange shrimp and bell pepper on skewers. Heat a grill pan on medium heat and add remaining 1 tablespoon of Fody’s garlic-infused extra virgin olive oil. Arrange the skewers across the pan, and cook for 3-4 minutes. Brush with glaze on both sides of shrimp/veggies and put uncooked side down on grill pan for another 2-3 minutes, until the shrimp is cooked through. 
4. Serve your low-FODMAP shrimp skewers over top of the rice, alongside the remaining sauce for dipping.

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