Make 2 batches of tea of different strengths. Use 4 tsp. gunpowder tea leaves in 1 c. warm water, and 2 tsp. tea leaves in 2 c. water. Let steep 8 min. and strain. Divide the stronger, 1-cup batch into 3/4 c. and 1/4 c. portions.

Marinate shrimp in 3/4 c. strong tea for 1-2 hours.

Combine 1 c. uncooked rice with 2 c. brewed tea. Bring to a boil, then cover and turn heat to very low for 15 min. or until rice is fluffy and tea is absorbed.

Squeeze the juice of one lemon into the 1/4 c. strong tea. Add cornstarch and simmer until hot and starting to thicken.

Remove shrimp from marinade and pat dry. Grill about 2 min. on each side until done.

To plate, put a serving of rice on your plate, top with shrimp, then drizzle sauce over. Add salt and pepper to taste.

To make more servings, double or triple the shrimp recipe as needed.