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

1oz. vinegar

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,

Escoveitch Pickle

  1. Pour left over oil from the shrimp marinade in heated sauté pan.
  2. 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.
  3. Remove and serve.