Coconut Shrimp with Island Rice

For the shrimp:
Mix the oil, balsamic and shrimp in a Ziplock bag. Seal the bag and make sure move them around to cover all of the shrimp in the marinade. Let them marinate for 1-3 hours in the refrigerator.

Heat the butter in a large skillet over medium high heat. Add drained shrimp and red chili flakes. Fry the shrimp for a few minutes pr side, until pink and opaque. Remove from heat, taste, and season with salt if needed.

For the Island Rice:
Put your hot cooked rice into a large bowl. Cut the fruit into bite-size pieces, and slice the scallions thinly. Add fruit, scallions and lime zest and juice to the hot cooked rice, stir to combine and serve immediately with the shrimp. Enjoy!