Caribbean Cookbook: Grilled Shrimp With Pineapple, Avocado and Papaya

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THE CARIBBEAN: it’s one of the world’s great culinary destinations, but that doesn’t mean you can’t enjoy Caribbean cuisine wherever you are in the world. Our new regular feature, Caribbean Cookbook, brings you top recipes from acclaimed chefs, local cooks and Caribbean Journal readers.

The inaugural Caribbean Cookbook is a recipe for grilled shrimp and pineapple with avocado and papaya, courtesy of Caribbean Journal reader David Seltzer:

Grilled shrimp and pineapple with avocado and papaya:

Cut two mangoes, one pineapple and two papayas ( remove seeds) into long slices. Toss in a bit of olive oil and then grill; set aside when done and place in a bowl.

Peel 16 large shrimp, toss with oil and grill. When done, add to the bowl of pineapple and mangoes.

Now cut 1 bunch of scallions on the bias, add 3 teaspoons of chopped cilantro.

For your dressing, use 1/2 cup of olive oil mixed with 4 tablespoons of lime juice, two tablespoons of Siracha and 2T of sugar.

Toss all together gently and serve with cold beer.

Bon appetit!

— CJ

Do you have a great Caribbean recipe? Send it to news@caribjournal.com with a photo of the dish and it could be featured in Caribbean Cookbook!

 

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