Cumin and Lime Cambodian Grilled Shrimp with Jasmine Rice

Method

1. Before marinating shrimp, mix in cumin and extra lime juice with fish sauce, garlic, and ginger.
2. Rinse rice and cook with water until tender. Let rest for 5 minutes.
3. Marinate shrimp with fish sauce, lime juice, garlic, and ginger for 10 minutes.
4. Grill shrimp over medium heat until pink and slightly charred. Set aside.
5. Fluff rice and mix with chopped cilantro. Serve with grilled shrimp.
6. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.