Directions: In a small pot, add a teaspoon of EVOO and the brown rice; toast over medium heat, about 2 minutes. To the pot, add the chicken stock, 1 bay leaf and 1 TBS Dragon's Breath Rub and bring to a boil. Once boiling, reduce heat to low and cover. Cook for approx. 30-40 minutes, or until broth is absorbed and rice is soft. Heat a large saucepan over medium-low heat; add 3 teaspoons of EVOO, onions, pepper, celery, bay leaf, remaining seasoning and garlic. Sauté until veggies are soft, about 10 minutes. Add shrimp; cover and cook an additional 5 minutes. When rice is done, toss with shrimp. Top with scallions and serve.