Melt butter and coconut butter in a 12-inch stir-fry pan over low heat. Add onion, garlic, salt, oregano, cumin and TABASCO® Sauce. Cook 2 minutes, stirring occasionally.
Increase heat to medium-high. Add shrimp and bell peppers and stir-fry for 5 minutes. Reduce heat to medium and stir in tomato puree and sherry; cook uncovered for 10 minutes, stirring occasionally.
Tightly pack rice into a medium bowl and turn the bowl upside down over the center of a large round serving dish, releasing the rice in its bowl shape. Arrange shrimp around rice on platter and garnish with kiwi, if desired.
Makes 6 servings.
3rd Place: 2002 TABASCO® Cook & Ladder® Competition. Submitted by Firefighter Ronnie Horruitiner, Miami Fire Department