BBQ Jerk Shrimp

Jerk Marinade

1/2 quart soy sauce

1.5 cup white vinegar

1/2 cup ground cinnamon

1/2 cup ground allspice

1/4 cup nutmeg

1/2 tablespoon cloves

1/2 cup brown sugar

1/4 cup minced ginger

1/2 tablespoon minced garlic

1 tablespoon cayenne pepper

1/2 bunch scallions

2 bunches cilantro

1 fresh jalapeno pepper (seeded and chopped)

1/4 cup black peppercorn

Combine all ingredients into saucepan, bring to a boil. Reduce down to a slow simmer and cock for 30 minutes until the sauce thickens. Strain and allow to cool. Store in refrigerator.

Coconut Jasmine Rice

1 cup jasmine rice

1/2 can coconut milk

1/2 can coconut shavings in syrup

1/2 qt water

Cook rice in water for 15 minutes. When rice is almost finished, add coconut milk and shavings and salt and pepper to taste.

Mango Chow Chow

1 head green cabbage

1 red bell pepper

1 yellow onion

1 cup white vinegar

1 cup sugar

1/2 cup mustard seeds

1/2 tablespoon turmeric (for color)

1 mango (diced)

1 tablespoon olive oil

salt and pepper to taste

In medium saucepan, heat olive oil and add cabbage, onions, peppers - allow them to cook together for a few minutes. Add vinegar, sugar, mustard seeds, turmeric and salt and pepper and bring up to low simmer. Let cook for 15 minutes, when cabbage is tender add mango and cook for another 10 minutes. Remove from heat, allow to cool, store in refrigerator.

To order:

Add shrimp to sauteed pan, cooking about 1 minute. Add jerk marinade to pan and allow the shrimp to cook all the way through in the sauce, absorbing the marinade flavors. Put rice on plate, top with shrimp, pour sauce over shrimp and rice, top with mango chow chow and cilantro.