10 oz. shrimp
1/2 cup Jasmine rice
1 carrot
4 oz. cubed pineapple
2 cloves garlic
2 scallions
1 lime
2 tablespoons soy sauce
2 tablespoons cashews
2 teaspoons Sambal Oelek or Sriracha

10 oz. shrimp 1/2 cup Jasmine rice 1 carrot 4 oz. cubed pineapple 2 cloves garlic 2 scallions 1 lime 2 tablespoons soy sauce 2 tablespoons cashews 2 teaspoons Sambal Oelek or Sriracha

Wash and dry produce. Peel and mince garlic. Zest lime. Quarter lime. Roughly chop cashews. Peel and slice carrot into rounds. Slice scallions, keeping whites and greens separate. Small dice the pineapple.

In a small pot, heat 2 teaspoons olive oil on medium high heat. Add garlic and cook 1 minute. Add rice and large pinch of salt and 1 1/2 cups water. Heat to boiling. Cover and reduce heat to low. Simmer 11 to 13 minutes. Remove from heat and stir in lime zest. Fluff with fork.

Heat nonstick pan on medium high heat. Add cashews to dry pan and toast, stirring frequently, 2-3 minutes or until lightly browned. Transfer to bowl and wipe out pan.

Heat 2 teaspoons of olive oil on medium until hot. Add carrot and cook for 2-3 minutes. Add the white scallions and cook 1 minute.

Pat shrimp dry with paper towels and season with salt and pepper. Add shrimp and pineapple to pan with carrots and scallions. Cook 3-4 minutes until shrimp are opaque.

Add garlic lime rice, soy sauce, sambal oelek, toasted cashews, and the juice of 2 lime wedges to the shrimp and pineapple. Cook 2-3 minutes until heated through. Garnish with green scallions and remaining lime wedges.