I was inspired by this Belly Burner Dish and yes I took some liberties but more of less this is where I got the idea. Plus I had avocados- and being highly perishable I needed to use them.
Preheat your broiler and move your oven rack to the top.
Over your pound of shell-on, tail-on shrimp: add 1 tsp of cayenne pepper with 2 tsp honey and 2 tsp peanut oil.
Mix to coat well.
Broil for 4 min on one side- turn and broil for 4 min on the other.
They should be opaque in the middle when they are done.
Get out a large skillet or wok heat ~1 tsp of peanut oil over medium heat. Add 1/2 of an onion and 1 pepper that you have diced PLUS 1 medium shredded carrot.
Saute until tender and onion is translucent.
Add in 1 1/2 c brown rice.
Add in 1 tsp sesame seeds and 1 tsp minced garlic.
Mix well.
Crack one egg over the top.
Mix it around until cooked.
So technical.
Add into bowls. Dice 1/2 avocado and add onto each bowl.
Add shrimp on top.
So yummy.
We had a ton of shrimp left over.
We ate these as an app the next day- they were even good reheated!
