Step 1

To make the marinade, in a medium bowl whisk together olive oil, red wine vinegar, orange juice, honey, soy sauce, green onions, jalapeño and jerk seasoning. Add shrimp to the bowl and allow them to marinate for about 30 minutes.

Step 2

*Note: if using wooden skewers for the shrimp make sure they soak in water for about 30 minutes as well.

Step 3

To make the cauliflower rice, heat a large skillet over medium heat and drizzle in olive oil. Add bell pepper, jalapeño and pineapple and sauté until tender, about 3 to 5 minutes. Then add cauliflower rice and stir in garlic powder, salt/pepper, cinnamon, orange juice. Cook for about 5 minutes then add the kidney beans, cooking an additional 2 minutes. Remove from heat and mix in chopped cilantro.

Step 4

Thread shrimp onto soaked wooden skewers (reserving the marinade) and grill, covered, over medium heat for about 4 to 6 minutes until shrimp are opaque and cooked through, turning once.

Step 5

In a small bowl, bring the reserved marinade to a boil over medium-high heat. Reduce heat and simmer, uncovered, for about 10 minutes.

Step 6

Brush glaze over top of the grilled shrimp skewers and serve over cauliflower rice with lime wedges. Enjoy!