This is Shrimp & Grits meets Paella. I cooked milled brown rice in a saffron shrimp stock. The shrimp were poached in the same stock and thinly sliced. The plate is drizzled with an oil made from shrimp heads, red chili and paprika. And the dish is topped with a fried shrimp head (totally edible & delicious) and a pea shoot salad dressed with sherry vinegar.