1 lb large shrimp, peeled and deveined-tails on
1 Tbsp extra virgin olive, or avocado oil
1 small yellow onion, diced
2 celery spears, chopped on diagonal
2 cloves garlic, minced
1 green bell pepper, diced
2 cups cooked brown rice
(cook the rice in organic chicken broth, for a little extra flavor)
½ cup frozen organic baby peas
1 tsp cumin
1 tsp smoked paprika
sea salt and pepper to taste
chopped parsley for garish

Toss shrimp with cumin, smoked paprika, sea salt and pepper. Heat oil in a large skillet. When oil is very hot add shrimp and cook for two minutes on each side, until pink. Remove shrimp from skillet and set aside for a minute. Add diced onion, celery, and bell pepper to skillet and saute until onion is translucent. Add garlic for another minute. Add cooked brown rice to the vegetable skillet, & saute for a minute, until hot. Add frozen peas and cook for a couple more minutes until peas are no longer frozen. Remove skillet from heat and add shrimp. Garnish with parsley.

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