COCONUT SHRIMP

• Shrimp, cooked, peeled, de-veined – 2 lbs
• White Wine – 1 cup
• Flour – 1 cup
• Salt – 1 tablespoon
• Pepper – 1 tablespoon
• Fresh Coconut Grated – 2 cups

Combine flour, salt and pepper in a large bowl then mix in wine until just smooth then add shrimp. Let sit covered in fridge for less than one hour. Remove shrimp from batter, shake off excess and then dredge in the coconut. Sauté shrimp in one even layer at a time (or deep fry) until outside coconut is golden brown. Drain on paper towels and serve.

CHILLED LOBSTER SALAD

• Caribbean Lobster Tails – 5
• Fresh Lime Juice – 2 tablespoons
• Mayo – ½ cup
• Cucumber, medium dice – ½ cup
• Onion, medium dice – ½ cup
• Green Pepper, medium dice – ½ cup
• Celery, medium dice – ½ cup
• Tomato, medium dice – ½ cup
• Hot Pepper Sauce – ¼ teaspoon
• Pepper – ½ tablespoon or to taste
• Salt – ½ tablespoon or to taste

Split and de-vein the lobster tails. Steam lobster tails for 6-8 minutes until bright pink. Remove from steam and place in ice bath until cold. Drain and chop chilled lobster into ½ inch cubes. Blend mayo and lime juice together in a large bowl. Toss all ingredients until evenly covered. Chill for minimum 2 hours. Drain excess moisture and serve with fresh greens.

OLE STYLE GUAVA DUFF WITH BUTTER RUM SAUCE

Dough

• Flour – 4 cups
• Brown Sugar – 1 cup
• White Granulated Sugar – ¼ cup
• Baking Powder – 4 teaspoons
• Cinnamon – 2 teaspoons
• Nutmeg – 2 teaspoons
• Ginger – 2 teaspoons
• Shortening – 1 cup
• Milk – ¾ cup

Filling

• Guava Shells, canned or fresh
• (reserve liquid if canned) – 16 ounces
• Brown Sugar – ¼ cup
• Vanilla Extract – 2 teaspoons
• Cinnamon – ¼ teaspoon or to taste
• Nutmeg – ¼ teaspoon or to taste
• Ground Ginger – ¼ teaspoon or to taste

Utensils: What's important for this style of guava duff is that you have a cast iron pot or any shape smaller pot of good height that you can place inside another pot of boiling water. That smaller shaped pot is what the dessert will be layered in bare and then sealed tightly and placed in the other pot with water.

1. Mix dry ingredients for dough together. Mix in shortening until fully incorporated and flour mixture looks like cornmeal.

2. Add milk bit by bit and mix until mixture comes together into a ball enough to be kneaded.

3. Knead dough 20 to 25 times until smooth and elastic. Divide in half, and set aside.

4. Grease and flour cast iron pot or small high pot. Set aside

5. Fill the other bigger pot with enough water so that when other pot rests inside it hits the top but does not overflow, then put on the fire on high heat.

6. For filling dice guava shells into small pieces, mix brown sugar and spices and set aside.

7. Layer in greased pot first half of dough, make a well in the center with edges built up then place fruit filling in the well. Place other half of dough on the top of filling making sure no filling is showing.

8. Wrap top tightly with foil, and place in the other pot with water and cover that pot with top securely so little or no steam escapes.

9. Reduce heat to medium and cook until dough is done 1 1/2 to 2 hours. Check periodically water level and replenish if necessary. Serve with rum sauce and enjoy.

Rum Sauce

• Butter – 8 ounces
• Powdered Sugar, sifted – 2 cups
• 1 Egg
• Evaporated Milk – 1/8 cup
• Condensed Sweet Milk – ¼ cup
• Rum (bourbon and dark rum) – ½ cup to ¾ cup

Blend butter and powdered sugar until light and fluffy, color will change light white. Add egg while still blending scrape the sides. Add slowly, the milk and sweet milk and gradually blend in the rum. Do not over mix as to curdle the mixture but blend until well incorporated. Serve over warm piece of guava duff.