Coconut Shrimp with Island Rice

• 75 milliliters Meyer Lemon Olive Oil
• 75 milliliters Coconut Balsamic Vinegar (I Get It From The Olive Bar Near Where I Live), Or Your Favorite Balsamic Vinegar
• 700 grams Fresh Shrimp (peeled And De-veined)
• 1 Tablespoon Butter
• Red Pepper Flakes, to taste
• Salt To Taste
• 3 cups Cooked Brown Rice
• 1/2 whole Papaya, Peeled And Pitted
• 1/4 whole Pineapple, Peeled
• 1 piece Small Mango, Peeled And Pitted
• 1 bunch Scallions
• 1 piece Lime, Zest And Juice

1. For the shrimp: Mix the oil, balsamic and shrimp in a Ziplock bag.
2. Seal the bag and make sure move them around to cover all of the shrimp in the marinade.
3. Let them marinate for 1-3 hours in the refrigerator.
4. Heat the butter in a large skillet over medium high heat.
5. Add drained shrimp and red chili flakes.
6. Fry the shrimp for a few minutes pr side, until pink and opaque.
7. Remove from heat, taste, and season with salt if needed.
8. For the Island Rice: Put your hot cooked rice into a large bowl.
9. Cut the fruit into bite-size pieces, and slice the scallions thinly.
10. Add fruit, scallions and lime zest and juice to the hot cooked rice, stir to combine and serve immediately with the shrimp.
11. Enjoy!

milliliters, milliliters, shrimp, butter, red pepper, salt, pineapple, mango, scallions, lime

Taken from tastykitchen.com/recipes/main-courses/coconut-shrimp-with-island-rice/ (may not work)