The Kitchen - Jamaican shrimp

4 large scallions - chopped raw

6 cloves of garlic - ground

2 tablespoons thyme - fresh leaves

1 large Habanero Chile - seeded and finely chopped

2 tablespoons of sea salt

1 / 2 teaspoon black pepper - cracked or coarsely ground

1 tablespoon allspice berries

Prawn

1 pound large shrimp - reservoir (20-30 to count)

Garnering

1 tablespoon Coconut - shredded or flaked

1 large Mango - peeled and diced

1 ounce dark rum - Optional

Bring 4 up to 5 cups of water to boil and add the broth ingredients.

Let then 30 attract minutes.

Return the broth to a boil, Add the shrimp and let them cook for a few minutes until the shrimp just beginning to be pink.

Then lower the heat and let the shrimp in the pot, while it cools to room temperature. This takes about 20 - 30 minutes.

When the shrimp are cool, remove them from the broth and drain equally.

Add the rum over the mango and mix in the coconut shreds at.

Place a small amount of this mixture on the plate and sprinkle over shrimp.

Jamaican shrimp