Wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop. Thinly slice the scallions, separating the white bottoms and hollow green tops. Quarter the lime(s).

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Carefully add the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the butter, soy sauce (carefully, as the liquid may splatter), and as much of the chili crisp as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined and the bok choy is coated. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

Pat the shrimp dry with paper towels. Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. Carefully add the ponzu sauce and the juice of 2 lime wedges (or 4 wedges for 4 servings). Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat. Serve the cooked shrimp with the scallion rice and cooked bok choy. Garnish with the sliced green tops of the scallions. Serve the remaining lime wedges on the side. Enjoy!