Garlic Pepper Shrimp Recipe with Pineapple Salsa by Chef Theo Smith

Ingredients:
1 1/2 shrimp, peeled & deveined
3-4 cloves of garlic, minced
1-2 Scotch Bonnet Pepper, minced
1 whole onion, minced
1 sprig of thyme, stripped
1 red onion, diced
1 sweet pepper, diced
1 – 1 1/2 cup pineapple, diced
1 1/2-oz butter
Salt & Black Pepper (to taste)
Vegetable oil (as required)

Method:
Seasoned peeled & deveined shrimp with minced garlic, onion, thyme, scotch bonnet pepper, salt & black pepper, then allow to marinate.

In a mixing bowl, mix together pineapple dices, red onion & sweet pepper, then add a pinch of salt to taste & refrigerate.

In a skillet over medium high heat, add butter & sautee shrimp until cooked then remove from the stove.

Serve the hot garlic pepper shrimp on top of the fresh pineapple salsa, shaking off any excess butter.

Note:
Fresh mango can be used instead of pineapple for the salsa, as well as papaya.

The cold, fruity & tart salsa is a perfect contrast to the hot, spicy & garlicy shrimp; however you can also serve the shrimp with a warm salsa or chutney.

To control the amount of heat from the pepper, add the scotch bonnet in small portions & taste before adding more to the shrimp, as it’s being cooked.

4-6 Servings