Combine coconut rice ingredients in a pot and cook on medium heat until it comes to a boil. When at a boil, turn heat on low and cook for 15 minutes.

While rice is cooking, line your grill with tin foil. Warm grill on medium-low heat.

Combine shrimp, olive oil, salt, pepper, garlic powder and cayenne in a bowl and mix well.

When grill is warm, add your shrimp to the foil. At this point, if you're grilling veggies, add them to the grill.

Let shrimp cook about 3 minutes a side or until cooked through. This may vary depending on how big or small your shrimp are!

Serve shrimp over finished coconut rice and lots of grilled vegetables. Top with fresh basil and a few drops of chili oil. Trust me - only add a few drops of chili oil at a time! You can always add more but you can't take it back!