Chipotle-glazed shrimp skewers with garlic cilantro lime rice

Snip up the back of each shell-on shrimp with kitchen shears, going right through the tail, and peel.

Get the shells into the freezer for stock, the compost or the trash straight away.

Rinse the peeled shrimp, remove the vein, and dry on paper towels, pressing the tops too; wet shrimp will not take the glaze or brown well.

Glaze: put the honey in a bowl, add the finely chopped chipotles and a few spoonfuls of adobo sauce, and a big squeeze of tomato paste; stir.

If not squeezing lime over at the table, add a glug of vinegar or some lime juice to the glaze.

Rice: heat olive oil in a small pot over medium heat, add the unrinsed basmati and toast about a minute.

Press in the garlic and cook a minute; add the kosher salt, the water and the zest of a lime.

Stir, bring to a boil, cover, and turn the heat all the way to low until the shrimp are ready.

Heat the broiler with a rack in the highest position.

Skewer the shrimp through the tail and again through the body, not packed tightly.

Set the skewers on a rack over a rimmed baking sheet; brush on a heavy first coat of glaze and season with salt.

Broil two or three minutes, glaze again, broil three or four minutes more; flip, glaze and salt the second side.

If the runoff starts to burn, carefully pour a little water into the pan.

Apply a fourth and final heavy coat and broil until well browned and the shrimp are visibly curled but not a tight ball; about 15 minutes in total here.

Finish the rice with the juice of half a lime and a bunch of torn cilantro; taste and add more lime.

Serve a skewer on the rice with a lime wedge; push the shrimp off with a fork.