Garlic, lime zest and juice, butter. Optional, red pepper, avocado, cucumber.
Cooked rice, with a pinch of ground cumin or coriander seed in it.
Large Peeled and De-veined Shrimp, frozen with tail on. ( U/7 are the largest size regularly available)

First prepare some rice with the cumin or coriander seed and some salt.

Rice cookers work wonderfully!

(Quick Tip> cook rice with water by covering it with exactly 3/4 inch of water.)

Sautee the shrimps a few minutes each side in butter with chopped garlic and diced red peppers, and sprinkle with fresh lime zest and juice.

Add three tablespoons of Chefjono Hot Mango Pepper Sauce to the pan and reduce for one minute.

Place an ice cream scoop of rice in the middle of the plate and stack the shrimp on top, with coriander for garnish.

Pour the Hot Mango Sauce all around the rim of the rice, garnish with cucumber or avocado for more colour and nutrition.