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- COCONUT RICE PREPARATION
- 1. Combine all ingredients in a saucepan
- 2. Bring to a boil over high heat, cover tightly, reduce heat to very low and simmer for 20 minutes
- 3. Fluff rice when cooked
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- MARINATED GARLIC SHRIMP INGREDIENTS
- 2 lbs jumbo raw shrimp
- Salt and black pepper, to taste
- 1 tsp balsamic vinegar
- 2 fresh oranges, squeezed
- 6 cloves garlic, 3 pressed and 3 chopped
- 6 skewers (if using wood skewers, soak for 15 minutes in water)
- MARINATED GARLIC SHRIMP PREPARATION
- 1. Clean and rinse the shrimp in cold water
- 2. Place in a glass bowl
- 3. Add salt, pepper, vinegar, orange juice and pressed garlic
- 4. Cover and let marinate for 20 minutes
- 5. Drain the marinade from the shrim
- 6. Toss the chopped garlic with the shrimp
- 7. Arrange shrimp on skewers
- 8. Grill shrimp until cooked, about 1 1/2 to 2 minutes on each side
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- MANGO CUCUMBER SALAD WITH GUAVA DRESSING INGREDIENTS
- 1/2 cup guava jelly
- 3 TBSP any dark vinegar
- 1 tsp lemon juice
- Pinch of black pepper
- 4 cucumbers, cut into chunks
- 1 tomato, diced
- 1 clove garlic, sliced
- 4 mangoes, peeled and sliced
- 1/2 cup chopped scallions
- MANGO CUCUMBER SALAD WITH GUAVA DRESSING PREPARATION
- 1. In a glass bowl, whisk jelly, vinegar, lemon juice and pepper
- 2. Fold in remaining ingredients and toss gently
- 3. Keep chilled until served
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- Plating: Set portions of rice and salad on plate and skewer of shrimp on rice.
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Chef Patricia Ribeiro takes us on a tasty journey to the Caribbean
for a colorful, cool island salad paired with fragrant tropical rice and savory grilled shrimp. 
