12 oz. Rainforest Seafoods shrimp
½ tsp. salt and pepper
3 slices hardough bread
1 oz. butter
1 clove minced garlic
1 oz. vegetable oil
½ oz. carrot, thinly sliced
½ oz. red bell pepper, sliced
1 small scotch bonnet pepper, sliced
½ oz. onion, sliced into rings
½ 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.