After a great deal of soul searching, we recently decided to renovate our home (with a completely new kitchen) and while it is not totally finished, it is at a state where it is useable. Our good friend Brigg offered to come and make us dinner to celebrate the occasion, so we accepted the offer, making Brigg our first official "guest chef".
It all started when he showed up on his bike with a backpack full of groceries. Everything he needed has packed in it. He quickly got in and organized the items on the kitchen island and went into a trance chopping, cutting, pouring, and ingredients into a variety of different size bowls, all on a whim, with very little discussion. No measurements. No worries. No recipe whatsoever. And if that is not enough, this was his first attempt at this meal, which included an appetizer, full meal and dessert. All with Caribbean twist.
It was all perfectly timed, cooked and presented.
Here are the great Summer dishes that Brigg blessed us with. Lime Shrimp as an appetizer, Salmon Teriyaki with Watermelon and Arugula for the entree, and Coconut Ice cream with broiled Baby Bananas, Orange, topped with Broiled Sugar Cane. I'm still saying ' WOW WOW ' He used ingredients and combinations that i hardly use myself or even thought about. Sea salt and honey on ice creme? Salmon and Watermelon? If you already knew about them, bless your heart!
Here I'm sharing the recipe for the Lime Shrimp. The recipes for salmon and ice creme dessert to follow soon.
Brigg is one of those people who is very shy about his hidden talents and never mentions anything about them until you accidentally find out. For example, I learned that he was a great singer 6 years ago when I happened to sing standing next to him at a party, even though he refuses to repeat the performance for anyone.
Last night, I made another discovery about Brigg. He is a way better cook than me or most of my friends! I would have never guessed this in a million years. Thanks Brigg for coming out!
Ingredients (4 servings):
1 lb fresh shrimp, peeled and deveined
1 mango medium to large size
1/4 cup rice wine vinegar
1 ts honey
2 tbs olive oil
2 cloves garlic
2 tbs fresh chopped ginger
1 medium shallot or onion
salt and pepper
1. Cut up the mangos and shallot in 3/4 inch cubes and mix them with the rest of the ingredients
2. Marinate the shrimp in the sauce for 5 minutes then put them onto skewers along with mango and shallot. pour the sauce in a sauce pan and reduced down on the stove for 5 minutes.
3. Brush the reduction onto the skewers, then grill or broil until shrimp turns pink. If you feel lazy, don't use skewers. You can broil in a baking pan and they will taste just as good.