-
1
Heat the garlic and vegetable oil in a saute pan over low heat, stirring occasionally to make sure the garlic doesnt burn, until a deep brown color, about 20 minutes.
-
2
Melt half of the butter in a large saute pan over medium heat.
-
3
Add half of the shrimp and cook until bright red, about 3 minutes per side.
-
4
Remove from the pan and set aside.
-
5
Repeat with the remaining butter and shrimp.
-
6
Sprinkle each of the two batches with 2 teaspoons of the garlic salt and toss to coat.
-
7
Spoon the browned garlic into the pan with all the shrimp and toss to coat.
-
8
Divide the shrimp among 4 plates.
-
9
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.
-
10
Sprinkle the shredded carrot on the cabbage and top the vegetables with the salad dressing.
-
11
Garnish the plate with a pineapple wedge.
-
12
E ai ka-kou!
-
13
(Bon appetit!)
