2 tablespoons olive oil
1 pound shrimp with peeled hand
1 teaspoon ground black pepper
1 pinch ground nutmeg
1 onion, minced
3 cloves garlic, minced
1/4 cup uncooked white rice
1/4 cup brown sugar
1/2 cup ketchup
2 teaspoons Italian seasoning
In a large stockpot, heat 1/2 tablespoon olive oil and steam shrimp until golden green.
Heat olive oil in a large skillet over medium heat. Add shrimp and skillet; cook 5 minutes on each side. Turn and cook 5 minutes longer. Set aside.
In a medium bowl, mix the ground black pepper, nutmeg, onion, garlic, rice, brown sugar and ketchup. Pour over shrimp and toss to coat.
Meanwhile, heat 2 teaspoons olive oil in a large skillet over medium heat. Cook bacon in skillet with garlic and sausage until bacon is crisp; drain.
Add shrimp and toss. Remove shrimp from skillet and spoon into a dish. Cook macaroni with broth in skillet until heated through and set aside.