Instructions:
Prepare the Mango-Habanero Glaze:
1. In a small saucepan, combine mango purée, habanero, honey, lime juice, ginger, garlic, and salt.
2. Simmer over medium-low heat for 8–10 minutes until thickened. Strain for smoothness (optional). Set aside.
Marinate and Grill the Shrimp:
1. Toss shrimp with olive oil, minced garlic, smoked paprika, salt, pepper, and lime juice. Marinate for 15 minutes.
2. Grill on high heat for 2 minutes per side, basting with glaze in the last 30 seconds.
3. Make the Fried Rice:
1. Heat sesame oil in a wok. Sauté carrots and peas for 1 minute.
2. Push veggies aside, pour in beaten egg, and scramble lightly.
3. Add rice, soy sauce, and fish sauce. Toss until evenly coated.
4. Press rice into a greased ring mold on the plate to form a perfect circle.
4. Plate with Precision:
1. Place grilled shrimp atop the rice mold, tails upright.
2. Drizzle extra glaze around the plate.
3. Garnish with cilantro, habanero slices, and microgreens.
4. Serve with lime wedges.
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