We showed you the sauces in the Aug/Sept issue. Here's how to cook with them.

By Mark Banthorpe, Executive Chef at Grenada’s Spice Island Beach Resort Mark’s Seasoning Mixture:
4 cloves garlic, peeled
1/2 inch piece of ginger, peeled
1/2 onion, peeled and chopped
12 leaves basil
2 sprigs thyme
6 Tobago seasoning peppers (or 4-6 other small, mild peppers of your choice), deseeded
1 cup vegetable oil
2 tbsp. white wine vinegar
1 tbsp. hot sauce of your choice
juice and zest 1 lime
salt and freshly ground black pepper to taste.

Mix all ingredients in blender and use as required.

Grilled Shrimp:
1.5-2 lbs. medium or large shrimp, peeled and de-veined
1 cup Mark’s Seasoning Mixture
1 tsp. dried chili flakes
2 tbsp. lime juice
4 turns freshly ground black pepper

Mix all ingredients together, spread on shrimp, and marinate over night. Grill shrimp for 2-3 minutes and place on top of sweet corn purée mounds (see below).

Sweet Corn Purée:
4 corn on the cob, boiled
4 onions, finely chopped
8 tbsp. extra virgin olive oil
3 tbsp. chopped chives
3 tsp. chopped basil

Boil corn and cut off niblets. Place all ingredients in blender and bring to purée consistency. Place purée mix into four small mounds.

Cajun Salsa:
1 cucumber, peeled, seeded, and finely chopped
1 large red onion, finely chopped
4 tomatoes, seeded and diced
.5 oz. package of sun-dried tomatoes, chopped
1 each red, yellow, and green bell pepper, finely chopped
1 tbsp. each parsley and chives, finely chopped
4 garlic cloves, peeled and grated
2 tbsp. honey
3 tbsp. extra virgin olive oil
2 tbsp. each vegetable oil, cider vinegar, balsamic vinegar
1 tbsp. hot sauce of your choice

Mix all ingredients together and allow to sit for 1 hour. Place a spoonful of salsa directly on top of the shrimp or to the side of it.

Popcorn Garnish (optional):
Drizzle herb oil and reduced balsamic vinegar over popcorn as decoration for the dish.

Enjoy!!!

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