Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.

Place a small pot over medium-high heat and add 2 tsp. olive oil. Add bell peppers to hot pot and stir occasionally until peppers start to soften and turn brown, 5-7 minutes.

Add orange juice, 1 cup water, 1/4 tsp. salt, and rice. Bring to a boil.

Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

Remove from burner. Add garlic pepper and half the macadamia nuts (prepared in next step; reserve remaining for garnish) and fluff with a fork. Set aside covered.

While rice cooks, continue recipe.

Coarsely crush macadamia nuts in shipping bag.

In a mixing bowl, combine preserves, a pinch of pepper, and sweet chili sauce. Set aside.

Pat shrimp dry and season both sides with a pinch of pepper.

Combine tempura mix and 1/4 cup water in another mixing bowl and stir until a thin pancake-like batter forms. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

Add shrimp to tempura batter and gently toss to coat.

Place coconut in another mixing bowl. Transfer batter-coated shrimp to bowl with coconut and gently toss until evenly coated. Transfer to a plate.

Place a medium non-stick pan over medium-high heat and add 3 Tbsp. olive oil. Let oil heat, 5 minutes.

Line a plate with a paper towel.

Test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

Working in batches, carefully add shrimp to hot pan and cook until shrimp are golden-brown and reach a minimum internal temperature of 145 degrees, 2-4 minutes per side.

Remove from burner. Transfer to towel-lined plate.

Plate dish as pictured on front of card, topping rice with remaining macadamia nuts and garnishing shrimp with sauce. Bon appétit!