Start by cooking the prawns in water with garlic, piri piri and salt for 4 to 5 minutes. Drain and rinse with cold water. Peel the prawns and reserve.
In a small pan, place the chopped shallot sautéed with a drizzle of olive oil. Add the chopped garlic, cook for two minutes and then add the rice. Add 2 cups of hot water and a pinch of salt. Let it cook for about 8 minutes.
When the rice is almost cooked add the gorgonzolla cheese and cooked shrimp. Shake well.
Serve the shrimp rice with lemon wedges and chopped parsley. If desired, add a few more pieces of cheese on top of the rice.
