Ingredients

• 1 clove garlic, minced
• 1 small shallot, diced
• 1/4 cup chopped green pepper
• 2 tablespoons olive oil
• 1 teaspoon adobo sauce
• 1 teaspoon tomato paste
• 1/2 cup long-grain rice
• 1/4 cup white wine
• 3/4 cup chicken broth
• Pinch saffron
• 1/4 cup defrosted peas, cooked
• 2 cloves garlic, smashed
• 3 chipotle peppers
• 1 lime, juiced
• 1 cup olive oil
• Cilantro leaves, to taste
• 1 pound shrimp, peeled and deveined
• 30 premade phyllo shells
• Chives, sliced for garnish
• 1 cup mayonnaise
• 3 tablespoons honey
• 1/2 lemon, juiced
• 1 tablespoon Adobo sauce

Instructions

1. For the rice:
2. In a large saucepan, sweat garlic, shallot and pepper in oil until softened. Add adobo sauce, tomato paste, rice, wine and broth, give a quick stir. Add saffron. Bring to a boil, cover and reduce heat to low. Cook 15 to 20 minutes, until rice is cooked. Fold in peas.
3. For the Shrimp Marinade:
4. Blend in garlic, chipotle peppers, the lime juice, olive oil and cilantro in a food processor or blender. Pour over shrimp. Cover bowl with plastic wrap and marinate for 20 minutes.
5. Preheat grill over a medium-high.
6. Take shrimp out of marinade and cook on grill for about 1 to 1 1/2 minutes or until done. Fill phyllo shells with rice mixture, top with grilled shrimp. Garnish with chives.
7. For the Dipping Sauce:
8. Combine all ingredients in a large bowl. Mix thoroughly and enjoy