This meal of shrimp and island rice is so easy to put together. The shrimp cooks in minutes and the rice is so flavorful with mango, clementine oranges, cilantro and a little fresno red pepper. I always make a lot and hope for leftovers because the shrimp is great the next day. Don’t even need to heat them up, just pop em in your mouth cold. Cameron was thinking shrimp tacos, so he folded rice and shrimp into a flour tortilla and added some mango sauce.
An Inspired Cook 