Preheat the grill to 350 to 400 degrees (medium-high) heat.
Bring the first 3 ingredients and 2/3 cup water to a boil in a medium saucepan over high heat.
While the coconut milk mixture comes to a boil, whisk together the red pepper jelly, next 3 ingredients, and 1/4 cup fresh lime juice in a small bowl. Reserve 2 tablespoons of the lime mixture. Combine the remaining lime mixture and shrimp. Let stand 20 minutes.
Meanwhile, stir the rice into the boiling coconut milk mixture. Cover, reduce heat to low, and simmer for 20 minutes or until the liquid is absorbed. Remove from the heat and keep covered.
While the shrimp marinates and the rice simmers, brush the corn, peppers, and onion with 2 teaspoons olive oil, and grill covered with the grill lid, for 8 minutes or until slightly charred, turning halfway through.l
Remove and discard the seeds from the peppers. Chop the peppers. Cut the kernels from the corn cobs. Discard cobs. Chop the onion. Combine peppers, corn, and onion in a bowl.
Remove the shrimp from the marinade, discarding the marinade. Grill shrimp, covered with grill lid, for 3 minutes on each side or just until the shrimp turns pink. Remove the shrimp from the grill; sprinkle with 1 tablespoon lime juice and toss with the reserved 2 tablespoon lime mixture. Reserve half of the shrimp for the leftover dish, Lime Shrimp Rolls.
Stir the remaining 1 tablespoon lime juice into the rice. Stir rice mixture and herbs into the grilled vegetables. Serve the shrimp over the rice and veggie mixture.
For the leftover meal "Lime Shrimp Rolls": Preheat the oven to 375 degrees.
Coarsely chop the reserved shrimp from Grilled Lime Shrimp and Vegetable Rice.
Stir together chopped celery, mayonnaise, 1/2 tsp lime zest, 1 tablespoon lime juice, tarragon, and shrimp in a bowl.
Stir together the melted butter and minced garlic. Spread on the cut sides of the hot dog buns. Bake for 7 to 8 minutes or until toasted.
Place 1 lettuce leaf in each roll; top with the shrimp mixture. Serve with lime wedges. Enjoy!