Escoveitch shrimp is a traditional Jamaican twist to Escoveitch fish that is being enjoyed all over the island.
12 oz. Rainforest Seafoods shrimp
1/2 tsp salt and pepper
3 slices hardough bread
1 oz. butter
1 clove minced garlic
1 oz. vegetable oil
1/2 oz. carrot, thinly sliced
1/2 oz. red bell pepper, sliced
1 small scotch bonnet pepper, sliced
1/2 oz. onion, sliced into rings
1 oz. vinegar
1/2 oz. brown sugar
Heat non stick grill to 375 degrees f
Combine salt, pepper and oil in a bowl and coat the shrimp, place on grill and cook for six minutes then remove to a tray. Toast bread until nice and golden. Place the shrimp on the toast and top with escoveitch pickle,
Pour left over oil from the shrimp marinade in heated sauté pan.
Place onion, scotch bonnet, carrot and bell pepper in pan and sauté for 1 minute add sugar and vinegar and continue cooking for 2 more minutes.
Remove and serve.