1lbRaw 21-26 count shrimppeeled, deveined, thawed if necessary
Instructions
In large skillet, toast pepitas over medium heat 5 minutes or until lightly browned, stirring frequently; transfer to plate to cool.
In food processor, purée garlic, jalapeño, parsley, vinegar and ¼ teaspoon salt on high until small pieces remain, scraping down bowl occasionally; with processor running, drizzle in 2 tablespoons oil. Makes about ⅔ cup.
Prepare rice as label directs. Transfer rice to medium bowl; gently fold in avocado, pineapple, cilantro and ¼ teaspoon salt. Makes about 5 cups.
Sprinkle shrimp with remaining ¼ teaspoon salt. In large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add shrimp; cook 4 minutes or until lightly browned, turning once. Add jalapeño "pesto"; cook 2 minutes or until shrimp turn opaque throughout, stirring occasionally.
Divide rice mixture into 4 bowls; top with shrimp mixture and sprinkle with toasted pumpkin.