Wild Hibiscus Glazed Shrimp and Forbidden Rice Salad

Serves 4

Hibiscus Glazed Shrimp

½ cup Hibiscus syrup (found at http://www.urgifts4allseasons.com)

½ cup fresh orange juice

¼ cup light rum

1 teaspoon soy sauce

1 ¼ lbs Large shrimp, peeled and deveined, (option to leave the tails intact)

Pyramid Salt Flakes (found at http://www.urgifts4allseasons.com) pepper to taste

Mix the hibiscus syrup, orange juice, rum and soy sauce together.

Place the shrimp in a sealable plastic bag and pour in half of the hibiscus mixture.

Marinate the shrimp for 30 minutes.

Place the remaining hibiscuses mixture in a small sauce pan and bring to a boil. Cook until thickened and reduced by half – about 3 minutes.

Set aside.

Heat 3 or 3 teaspoons olive oil in a large skillet over medium-high heat.

Remove the shrimp from the marinade, pat dry and seasons with salt and pepper.

Add the shrimp to the skillet and sauté turning once until cooked through 4 to 5 minutes.

Remove from the heat, Pour in the reduced syrup and toss to coat the shrimp.

Forbidden Rice Salad

2 cups Forbidden rice Cooked

¼ cup chopped macadamia nuts or almonds

2 tablespoon chopped ginger

3 Wild Hibiscus Flowers chopped

2 Tablespoons olive oil

Juice of a ½ lime

½ tablespoon white wine vinegar

Pyramid Salt Flakes and pepper to taste

Toss all ingredients together in a bowl. Let salad sit for 15 minutes to allow flavors to marry.

Serve room temperature or slightly chilled.