Smoky Shrimp Diabla over Cilantro Rice

Rinse the rice until water runs clear, then combine with water and salt in a pot.

Bring to a boil over high heat, then reduce to low, cover tightly, and simmer for 18 minutes until water is absorbed.

Remove from heat and let rest covered for 5 minutes. Fluff with a fork.

Fold in the chopped cilantro and squeeze in the juice of one lime. Keep warm.

Dice the tomatoes and finely chop the onion. Mince the garlic cloves.

Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened and translucent, about 5 minutes.

Add the minced garlic, smoked paprika, cayenne, and cumin. Stir and cook for 1 minute until fragrant — this is the soul of the diabla.

Add the diced tomato to the skillet and cook down for 8 minutes, stirring occasionally, until the sauce thickens and deepens in color.

Season the shrimp with salt and add them to the skillet. Toss to coat every shrimp in the smoky sauce.

Cook the shrimp for 3 to 4 minutes, flipping once, until they turn pink and opaque. Do not overcook — they should be tender, not rubbery.

Squeeze the juice of one lime over the shrimp and sauce, giving it that bright finish Rosa loves.

Serve the smoky shrimp diabla over a generous mound of cilantro rice.

Garnish with extra fresh cilantro and a lime wedge on the side.