Bacon-Wrapped Orange Shrimp with Basmati Stir-Fried Rice

1 2/3 pounds large shrimp
1/2 cup soy sauce
1/3 cup barbeque sauce
1/3 cup peanut oil or canola oil
1 1/2 tbsp. fish sauce (available in Vietnamese markets
4 oz. red onions chopped
2 02. fresh cilantro
1 1/2 oz. fresh ginger root, peeled and chopped
1/4 cup orange marmalade
Zest of one orange
2 tbsp. red chile flakes (odd 2 more for extra spicy
2 pounds sliced smoked bacon

Peel shrimp leaving tail on, set aside. Place the next ten items into a food processor or blender. Blend until onions and ginger are completely pureed. Pour mixture into a bowl, add shrimp and marinate for 12 to 24 hrs. Drain marinade and start wrapping each shrimp with one slice of bacon. Wrap tightly around the center of shrimp and attach with a toothpick. Leave tail exposed. Heot a wok pan on high. Saute shrimp, making sure bacon is fully cooked.
Place shrimp onto a serving platter.
RICE: 2 cups bosmati rice
4 cups water
1/2 cup rice wine vinegar
1/4 cup Dijon mustard
1 tbsp. ground ginger
2 whole shallots chopped and sauteed
1 bunch green onions chopped (keep green tops for garnish)
1 1/2 cups peonut oil or canola oil

Add rice to water in a medium pot or rice cooker. Bring to a boil, lower heat ond simmer for about 15 to 20 minutes. When rice is done, remove from pot and pour onto a cookie sheet. Let it cool off (this can be done the day before). Combine rice wine vinegar, mustard, ginger, shallotts and green onions into a blender or food processor. While machine is on, slowfy add l cup of oil into blender to create an emulsion. Heat a wok pan on high heat; odd the remainder of the oil to pan. When oil is hot, add rice. Saute and stir for 2-3 minutes. Add the soy mustard mixture to he rice and continue to saute and stir for 5-7 minutes or until rice is a little crispy. Place rice into a serving bowl. Garnish with green onion tops. Serve with shrimp and some steam asparagus.