Instructions

1. In a large saucepan, bring 2 cups of water to a boil. Add the rice and cover and reduce heat to simmer. Cook until rice is tender and water has evaporated, about 35-45 minutes.

2. While rice is cooking, in a small bowl, combine soy sauce, lemon juice, vinegar, and honey until well combined and set aside.

3. In a large non-stick pan, heat olive oil over medium-high heat. Cook shrimp with peas and ginger until shrimp turn pink, about 3-4 minutes.

4. To serve, place rice on plate and top with shrimp mixture and chopped avocado. Serve the sauce on the side.