Ingredients

Serves 4

　　10 cloves garlic, minced

　　1 tablespoon vegetable oil

　　1/4 cup unsalted butter

　　2 pounds Pacific white shrimp or other jumbo saltwater shrimp, deveined, with tail and shell on

　　4 teaspoons garlic salt

　　4 cups cooked white sushi rice

　　1 small head romaine lettuce, chopped

　　1/2 small head red cabbage, chopped

　　1 large carrot, shredded

　　2 tablespoons prepared ginger-sesame salad dressing (any brand)

　　4 fresh pineapple wedges

　　

Step 1

Heat the garlic and vegetable oil in a sauté pan over low heat, stirring occasionally to make sure the garlic doesn’t burn, until a deep brown color, about 20 minutes.

　　

Step 2

Melt half of the butter in a large sauté pan over medium heat. Add half of the shrimp and cook until bright red, about 3 minutes per side. Remove from the pan and set aside. Repeat with the remaining butter and shrimp. Sprinkle each of the two batches with 2 teaspoons of the garlic salt and toss to coat. Spoon the browned garlic into the pan with all the shrimp and toss to coat.

　　

Step 3

Divide the shrimp among 4 plates. Add to each plate two 1/2-cup scoops of rice and a small pile of the romaine topped with an equal amount of cabbage. Sprinkle the shredded carrot on the cabbage and top the vegetables with the salad dressing. Garnish the plate with a pineapple wedge. E ‘ai ka-kou! (Bon appétit!)

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