Messy Fingers Shrimp

Andrzej K. Moyseowicz assures us that yes, you can get gourmet on the trail! And who are we to argue – he invented this one himself. Everyone he's prepared it for licks their fingers when they're done. Yum!

1/2 lb frozen de-shelled shrimp (they will last at least a day or so out of the sun)
instant rice
Sesame oil
Soy sauce
Rosemary
Thyme
Garlic
Nutmeg

Pre-mix all (except rice) in a Ziplock bag, and stow it in the base of your pack away from the sun. When it's time to eat, make the rice first; place in fresh Ziplock bag (I use an old water bladder as a collapsible bowl…its perfect). Then throw in the shrimp and seasoning. Cook until shrimp are pink on low heat. Add a tiny bit of water to keep it a little wet; add to rice.