Serves: 4 

• 2 lbs fresh Key West Pink Shrimp 
• 2 tablespoons butter 
• 1 fl oz oil 
• 2 onions, chopped 
• 2 cloves garlic, chopped 
• 2 tablespoons curry powder 
• 1 tomatoes, chopped 
• 1 sweet pepper chopped 
• Salt 
• Black pepper 
• 1 1/2 cups water

Peel and devein shrimp if necessary. Fry them in the butter and oil along with the chopped onions and garlic. Add the curry powder and continue to fry for two minutes. Then add the tomatoes, sweet peppers, salt and pepper. Finally, add water. Bring to a boil then reduce heat and simmer for 10 minutes.

Best served with white rice.

NOTE: This is a very spicy dish!!!!

Peel shrimp, keeping tails intact. Place in bowl with 4 tablespoons of the rum, Key Lime juice, oil, garlic, red pepper flakes and salt; toss to coat thoroughly. Cover; marinate in refrigerator 30 to 60 minutes.

Preheat grill according to manufacturer’s instructions.

In small bowl, combine brown sugar, vinegar and remaining 2 tablespoons rum.

Thread shrimp on skewers; lightly brush with brown sugar glaze.

Grill over a medium-hot fire, about 3 minutes per side, brushing with additional glaze, until shrimp are opaque.

Note: If using bamboo skewers, soak them in water for 30 minutes before grilling.

Serves 6.

Ingredients:

• 1 1/2 pounds raw Key West Pink Shrimp, peeled and deveined 
• 2 tablespoons minced garlic 
• 1 tablespoon key lime juice 
• 1 teaspoon ground thyme 
• 1 teaspoon salt 
• 1/2 teaspoon white pepper 
• non-stick cooking spray 
• 2 cups fresh Florida whole kernels corn 
• 1 cup chopped Florida green peppers 
• 1 cup chopped Florida red peppers 
• 1/2 cup chopped Florida onion 
• 1 large Florida tomato, cut in 8 pieces

Drain shrimp of all excess water and pat dry with paper towels. In large mixing bowl combine shrimp, garlic, lime juice, thyme, salt and white pepper; mix well. Lightly oil large skillet with cooking spray and cook shrimp on medium high-heat for 6 to 8 minutes, stirring occasionally. Remove shrimp from skillet; set aside. In same skillet add corn, peppers and onion; cook on medium until corn is tender. Add shrimp and tomatos to skillet and cook until shrimp are opaque in the center.

Yield: 6 servings.