Buffalo Shrimp and Vegetable Rice

2 c. cooked brown rice (I cooked mine in the rice cooker with a few cloves chopped garlic)
1 lb. shrimp, peeled and devained
garlic powder
freshly ground black pepper
red pepper flakes
1 c. frozen edamame, defrosted
1 c. frozen peas, defrosted
1 avocado, chopped
1/2 c. blue cheese
1/4 c. Frank’s hot sauce
1/4 c. olive oil

Heat skilled over medium high heat.  Spray with cooking spray.  Season shrimp with garlic powder, pepper, and red pepper flakes.  Add shrimp to skilled and cook 3 minutes per side.

Combine hot sauce and olive oil.  Toss rice, edamame, peas, avocado, and blue cheese.  Top with shrimp.  Drizzle sauce over the top.

Serves 4

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