1 cup Forbidden Rice (we will use leftovers soon)
1 1/3 cup water
1 clove garlic, finely minced
6 Key West wild caught shrimp, peeled and rinsed
1 scallion, outer layer removed, and finely chopped from top to bottom
1 lime
Small handful cilantro
About ¼ cup ripe papaya, peeled and seeded
¼ Hass avocado
Salt and pepper
Sesame oil or Extra Virgin Olive Oil

Cook the rice by placing in a pot covered with the water. Add a pinch of salt and bring to a boil. Once it boils, lower the heat to a simmer and cover. It should take about 30 minutes.
Meanwhile, season the shrimp and then sauté in some olive oil. Add the minced garlic when the shrimp has almost cooked through and stir. The shrimp should cook in about 3 minutes. They will turn pink and curl up slightly.
Mix together the juice of the lime and a little bit of olive oil, and stir in the scallions. Mix this dressing with about half the rice. Save the rest of the rice for a coming recipe.
Cube the papaya and avocado to about roughly the same size and toss into the rice mixture. Season with some salt and add a drizzle of sesame oil if you have it. Divide the salad amongst two plates and top with the shrimp.
You can use cabbage leaves or another large veg leaf for a nicer presentation.