Coconut Rice with Chipotle Mango Grilled Shrimp

Well, it's officially happened and it's finally September. August was full of exciting things for me.

I left my old job and started a new job, which was really thrilling but also really sad for me since 1. I loved everyone at my old job 2. it's hard when you spend SO much time at a place to suddenly leave and make a new transition (this New York Times article helped me a lot). BUT I am also super excited to be somewhere new and be further challenged.

I also went to Cape Cod with my best high school girlfriends, and it was a great time to reconnect with everyone. We went on a sandy hike in the pouring rain, ate seafood, made elderflower cocktails, and played lots of rounds of What Do You Meme, which meant tons of laughing, picture taking and just relaxing. It was perfect.

Lastly, I went to DRAKE's concert at Barclays Center (August 30 forever burned in my brain!!). If you know me then you know I have a huge obsession with Drake and that will never go away. I will forever thank my friend, Lauren, who made me a photoshopped print of us together - my head pasted onto Rihanna's body - that I will cherish for life. During the concert I felt like I died and came back to life. Our seats were pretty amazing and it was probably on my top 10 life moments so far. #RIPtoMyself

SO, while August was both exciting and nerve-wracking, I'm looking forward to what September holds for me! I'll be doing a bit of relaxing and traveling, but I'm also eager to do some new recipe testing and get back into baking and cooking. The last couple weeks of August I made these amazing shrimp bowls with Cole & Mason and it revived my love of being in the kitchen! Plus, they're super easy to make and delicious. Here's to looking forward to September!

One thing I'm always in need of in the kitchen are good spices. So naturally, I was super excited to partner with Cole & Mason to create something with their Chipotle Mango seasoning! The flavors of this dish were perfect for the end of summer and work perfectly with seafood. Who doesn't love that? Enter for a chance to win a $1,000 kitchen overhaul from Cole & Mason here!

Rinse rice in a bowl until the water runs clear and then drain. In a medium saucepan over medium low heat, combine rice, coconut milk, salt and cinnamon and bring to a boil.

Once it begins boiling, cover and turn the heat on low. Cook until the liquid has mostly absorbed and the rice is soft, about 30 minutes. Remove from heat, stir with a fork and set aside.

Coconut Rice with Chipotle Mango Grilled Shrimp
(serves 2)

For the Coconut Rice:

1 cup jasmine rice
1 14 oz. can of full fat coconut milk
1 tsp. salt
1/2 tsp. cinnamon

In a skillet, heat olive oil. In a dish, coat the shrimp in the chipotle mango seasoning and place in the skillet. Add in salt and lime juice. Cook shrimp on either side until pink (about 5 minutes) and remove from heat.

Assemble the bowls by adding in rice and top in shrimp, fresh cilantro, and lime juice.

For the Chipotle Mango Grilled Shrimp