I happened to have some shrimp in the fridge and the last bit of olive oil from some herb marinated olives I made up for a party a while back. On a whim I tossed that flavored olive oil in a frying pan, added in the peeled shrimp and cooked them over high heat until just pink. I plated the shrimp on the rice and drizzled the remaining olive oil over the rice.
"The sauce makes this," James said referring to the heavily flavored warm oil.
That's a simple flavor step I have to remember.