Peel the shrimp and place in a bowl. Add the cornstarch and salt and toss to coat. Set aside.

Toast the orzo until golden. Transfer to a bowl and set aside. Sauté the shallots and celery and sauté until softened. Deglaze the pan with the white wine. Return the orzo to the pan and add the rice.

Pour in the stock and stir in the seasoning. Bring the mixture to a boil, then reduce to a simmer. Cover and let cook for 20 minutes.

Place the butter and olive oil in a large skillet over medium heat. Add the garlic and a pinch of salt. Stir in the shrimp and sauté. Add the honey and sauté briefly.

Take the shrimp off of the heat and stir in the habanero.