• Wash and dry produce. • Drain pineapple, reserving juice in a small bowl; roughly chop.

• In a small pot, combine rice, chopped pineapple, reserved pineapple juice, half the garlic powder, 1 cup water, and a pinch of salt (use a medium pot and 2 cups water for 4 servings). • Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

• While rice cooks, thinly slice garlic. Trim and remove strings from snap peas. Trim scallions, then cut crosswise into 1-inch pieces. Quarter lime. Roughly chop cilantro.

• In a medium bowl, combine flour, cornstarch, paprika, remaining garlic powder, and a pinch of salt and pepper. • Rinse shrimp* under cold water, then pat dry with paper towels. Add to bowl with flour mixture and toss to coat.

• Heat a large drizzle of oil and 2 TBSP butter (4 TBSP for 4 servings) in a large, preferably nonstick, pan over medium heat. • Once butter has melted, add sliced garlic and cook, stirring constantly, until fragrant and lightly browned, 1-2 minutes. (TIP: Watch garlic carefully so it doesn’t burn!) Using a slotted spoon, transfer garlic to a paper-towel-lined plate. Reserve pan with garlic butter.

• Increase heat under pan with garlic butter to medium high. Once garlic butter is hot enough that a pinch of flour mixture sizzles when added to pan, add coated shrimp and cook, stirring occasionally, until golden and almost cooked through, 2-3 minutes. • Add snap peas and scallions; cook, stirring occasionally, until veggies are tender and shrimp is cooked through, 2-3 minutes more. • Stir in chili sauce and cook, stirring constantly, until everything is coated, 1 minute more.

• Fluff rice with a fork; stir in juice from one lime wedge (two wedges for 4 servings) and as much cilantro as you like. Taste and season with salt if needed. • Divide rice and garlic butter shrimp and snap peas between bowls in separate sections. Sprinkle everything with crispy garlic and serve with any remaining lime wedges on the side. ***Shrimp are fully cooked when internal temperature reaches 145°.***