Ingredients: 1/2 lb raw shrimp, peeled and deveined shrimp 2 T coconut rum (or any type of rum) 1 T olive oil 1 tsp curry powder 1/4 tsp cayenne pepper 1/4 tsp allspice 1/4 tsp ground coriander 1/2 tsp salt 1 lime, juiced 1 mango, peeled and diced into small pieces 1 T canola oil Directions: Wash the shrimp and pat dry, leaving the tails on. In a medium sized bowl, whisk together the rum, olive oil, curry powder, cayenne, allspice and coriander. Set aside. Heat the canola oil in a large skillet (or heat up the grill). Add the shrimp to the bowl and toss to coat with sauce. Cook the shrimp for a minute or two until done---sprinkle with salt while cooking. When cooked, remove shrimp from skillet and toss with diced mango and lime juice. Serve with rice, beans and plantains. Time: 15 minutes |