Line a loaf pan with plastic wrap
Cook the rice according to the packet instructions with the salt and olive oil.
Cool the rice and spoon it into the loaf pan making it as flat and even on the top as possible
Transfer the rice, with the plastic wrap onto a cutting board and cut it down the middle. Cut the rice again to create 8 squares
Heat the oil in a frying pan so as the oil starts to ripple and is very hot.
Careful place the squares into the hot oil and fry for about 4 minutes per side or until crispy and golden brown
With a spatula, place the cooked rice squares onto a plate, lined with paper towel to soak up the oil.
Leave the rice squares to cool while cooking the shrimp
Add the shrimp to a separate frying pan with the butter and garlic, and cook the shrimp until they turn pink and opaque. This should take about 2-3 minutes.Allow the shrimp to completely cool
Make the shrimp coleslaw by finely chopping the cooked shrimp and add it to a medium bowl with the mayonnaise, breadcrumbs, cabbage, carrot, celery and hot sauce. Stir to combine and chill for about 15 minutes.
Top the crispy rice squares with the shrimp coleslaw, add a slice of avocado and an extra drizzle of hot sauce and enjoy immediately
These rice squares will keep for a day in the fridge but they lose their crispiness. They are best eaten the dame day.