1Cook some white rice (whatever kind you prefer) I use Japanese rice cooked in a rice cooker. Prepare the candied walnuts and set aside. You can make the candied walnuts ahead of time and store in a sealed container.
2Candied Walnuts Recipe
Add walnuts to the frothy egg white and stir until walnuts are coated. Mix sugar, cinnamon and salt together and pour over coated walnuts. Stir until completely mixed. Spread on a cookie sheet covered with parchment paper and bake at 225 degrees for 45 minutes to 1 hour. Cool and break into small pieces.
3Peel the butternut squash and cut into cubes. Lightly toss in 1 Tbsp Balsamic Vinegar and 1 Tbsp olive oil. Spread squash out on a cookie sheet covered in aluminum foil and lightly salt & pepper the squash. Bake in a 350 degree oven for 35-45 minutes until soft, stirring half way through.
4Mix the sauce ingredients into a small bowl and whisk together. Use ¼ cup of the sauce to marinade the shrimp. Let sit for 15-20 minutes. Save remaining sauce.
5In a large skillet, add 1-2 Tbsp of olive oil and the minced garlic cloves. Sautee on medium until tender, but not browned, 1-2 minutes, stirring frequently. Add the shrimp and cook 3-5 minutes on each side or until cooked through. Do not overcook. Remove the shrimp from the pan and set aside.
6Add the baked butternut squash, apple and scallions and 1-2 Tbsp of the sauce to the pan the shrimp was cooked in. Saute for 3-4 minutes until the apples are slightly tender.
7Serve the squash mixture over warm rice and add the shrimp and candied walnuts. Drizzle sauce over the top and serve warm.