Preheat oven to 375 degrees F (190 degrees C).
In a small saucepan, add one cup of cold water with Glutinous Rice (4 ounce) and stir.
Bring to a boil over high heat, stir again, and cover.
Reduce heat to medium low and simmer gently for eighteen minutes, or until all the water has been absorbed.
Remove from heat and fluff rice with a fork. Set aside, covered, until plating.
Thinly slice Fresh Chives (6 stalk) and set aside.
Remove husk from Corn (1 ear) and cut corn in half.
Heat a small saute pan over medium high heat with Olive Oil (1 tablespoon) and sear corn in oil all around the caramelize.
Remove corn from heat and transfer to aluminum foil, season with Unsalted Butter (2 tablespoon), chives, Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon)
Wrap corn in aluminum foil, place on sheet pan, and cook for fifteen minutes. Remove from oven and hold until plating.
Meanwhile, mince Garlic (2 clove) and place in a medium bowl.
Set aside four sprigs of whole Fresh Parsley (0.5 ounce) for garnish. Remove leaves from remaining parsley, roughly chop and add to bowl.
Add White Cooking Wine (1/2 cup), Fresh Rosemary (0.25 ounce),Olive Oil (2 teaspoon), Worcestershire Sauce (2 tablespoon), Crushed Red Pepper Flakes (1/4 teaspoon), Lemon Pepper (2 teaspoon), Granulated Garlic (2 teaspoon), Dried Oregano (1 tablespoon), Bay Leaf (2), and Salt (1/4 teaspoon). Mix.
Pat dry Medium Shrimp (20) with paper towels. Add shrimp to bowl and toss together. Then set aside.
Heat a medium saute pan over medium high heat.
Once oil is hot, using tongs, carefully add the shrimp to the pan in a single layer. Cook one minute on both sides, and remove shrimp.
Add remaining marinade, Whipping Cream (3/4 cup), Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon).
Cook for three minutes or until sauce thickens and slightly coats the back of a spoon.
Return shrimp to pan, toss, and remove from heat.
Using your hands, moisten outside of Baguette (2) with a little bit of water. Place in oven directly on wire rack and bake for three minutes. Remove from oven and hold for plating.
Remove bay leaves from sauce and discard. Plate rice between two bowls on one side of each bowl. Divide and place shrimp with even distribution of sauce on the opposite side of the rice with some shrimp leaning over the rice.
Plate corn on the opposite side of the shrimp. Garnish with parsley sprigs in the center of each plate and baguette on the side.