2 Tomatillos, quartered
2 Tablespoons Onion (it doesn't matter if its chopped, and just eyeball this)
1 Clove Garlic
1/2 Habanero Pepper (or to taste, you can start with less of the pepper - ALWAYS WEAR GLOVES WHEN WORKING WITH HABANERO)
1/2 Serrano Chile
2 Teaspoons Olive Oil
1/2 Teaspoon Lemon Juice
1/2 Teaspoon Lemon Zest
1 Inch of Ginger Root, grated
1 Tablespoon Apple Cider Vinegar
1-2 Tablespoons Curry Powder
1 Teaspoon Stevia
2 Tablespoons Cilantro, chopped
50-60 Large Shrimp
4 Bags Miracle Rice, rinsed and drained
In a large pan, heat 1 teaspoon of olive oil
Add in tomatillos, garlic and onion, cook until slightly browned ten transfer to a blender.
Add vinegar, ginger, curry, remaining oil, chiles, stevia and lemon zest - pulse until mixed
Pour blended sauce over shrimp and allow to marinade for at least 15 minutes
In the same pan where the veggies were browned, dry and heat miracle rice.
Once dried out, season rice with sea salt, lemon juice and 1/3 of the cilantro.
Cook shrimp with its marinade in a hot pan until barely pink, turning once during the process.
Season with lemon juice and cilantro when the heat is turned off.
Serve and enjoy!