A staple in North Africa, cous cous is wheat in granular form that is usually steamed. It is often combined with meats or vegetables, and of course we’ve added chiles to it. The marinade is quite sweet–but works well with the shrimp. Interestingly, this is a re-creation of a dish Nancy was served in the British Virgin Islands. Serve with a salad of star fruit, avocado, and grapefruit, and a cooling Key lime sorbet for dessert.

Ingredients

For the Sweet-Hot Coconut Marinade:

• 1/4 cup brown sugar

• 1 teaspoon ground habanero chile

• 2 teaspoons chopped fresh thyme or substitute ½ teaspoon dried thyme

• 2 tablespoons honey

• 1/4 cup coconut cream

• 3 tablespoons vegetable oil

• 1 tablespoon lime juice, fresh preferred

• 2 dozen medium shrimp, shelled and deveined, tails on

For the Jalapeño-Cilantro Cous Cous:

• 1 tablespoon vegetable oil

• 2 cloves garlic, minced

• 2 shallots, chopped

• 1 jalapeño chile, stem and seeds removed, minced

• 1 teaspoon dried thyme

• 2 cups chicken broth

• 1 cup cous cous

• 2 tablespoons chopped fresh cilantro

• 1 tablespoon chopped chives

• Salt and freshly ground black pepper

For the Kabobs:

• 1 green or red bell pepper, stem and seeds removed, cut in wedges

• 1 small onion, cut and separated into wedges

• 3 to 4 jalapeño chiles, stems and seeds removed, cut in slivers

• 8 cherry tomatoes

Instructions

Combine the brown sugar, pepper, garlic, thyme, honey, and coconut milk, and mix well. Slowly whisk the oil in the marinade. Place the shrimp in a bowl and pour the marinade over them, coating them well. Cover and marinate the shrimp for 1 hour at room temperature.

For the cous cous, heat the oil in a pan and saute the garlic, shallot, and jalapeño until soft. Stir in the thyme. In a pan, bring the chicken broth to a boil and pour over the couscous in a bowl, flake with a fork and let sit for 15 minutes. Drain off any excess liquid. Add the shallot mixture, cilantro, and thyme and toss to mix well. Season with salt and pepper and keep warm.

Remove the shrimp from the marinade. Thread the shrimp on skewers alternating with the vegetables. Grill the shrimp over a medium fire, basting frequently with the marinade until done, about 6 to 8 minutes, turning occasionally.

To serve, spoon the cous cous onto a warm serving platter. Lay the kabobs over the cous cous and serve.

We like to serve this salad with the shrimp hot off the grill, but it can be prepared ahead and served chilled.

Ingredients

Thai Chiles, Ginger, Rice Wine Vinegar, Shrimp, Eggroll Wrappers. New Mexican Red Chile

Instructions

The marinade in this recipe also doubles as the dressing for the salad. We like to serve this salad with the shrimp hot off the grill, but it can be prepared ahead and served chilled. This is a meal in itself, but why not treat yourself to a chilled gazpacho and a dry white wine?

Gingered Shrimp Marinade and Dressing

1. 1/4 cup vegetable oil

2. 1/4 cup peanut oil

3. 6 tablespoons rice wine vinegar

4. 6 small Thai chiles, stems removed, minced (or substitute serrano chiles)

5. 2 tablespoons minced ginger

6. 1 tablespoon chopped green onions, including the green tops

7. 1 tablespoon dry sherry

8. 1 teaspoon five-spice powder

9. 1 teaspoon soy sauce

10. ½ teaspoon sesame oil

Grilled Shrimp Salad

• 24 medium shrimp, shelled and deveined, tails off

• Vegetable oil for frying

• 4 eggroll wrappers, cut in 1/4-inch strips

• Ground New Mexico red chile

• Mixed baby greens

• 3 slices red onion

Combine all the ingredients for the marinade in a blender or food processor and puree until smooth. Place in a bowl and allow to sit at room temperature for an hour or two.

Strain the marinade, saving both the solids and the liquid. Combine the solids with additional peanut oil and brush on the shrimp. Place in a bowl and marinate in the refrigerator for a couple of hours.

Pour the oil in a deep-fat fryer or in a wok to a depth of a couple of inches and heat until hot, 375 degrees. Add the eggroll strips in batches and fry for 30 seconds to crisp. Remove, drain and sprinkle with the ground red chile.

Place the shrimp in a vegetable basket and grill over a medium-hot fire for about 6 minutes, shaking the shrimp often so that they are cooked evenly.

Toss the greens with the reserved marinade liquid and divide between chilled salad plates. Arrange the sliced onion over the salads and top with the shrimp. Garnish the salads with the crispy strips and serve.

Yield: 4 servings

Heat Scale: Medium

The chutney is a nice and spicy accompaniment to the creamy taste of the scallops. We love habanero chiles in it, but use a serrano for less heat and a slightly different flavor. If you don’t have fresh coconut, substitute 1 ½ cups flaked coconut. Serve with lemon rice pilaf and grilled mango slices.

Ingredients

 For the Chutney:

• 1 cup grated fresh coconut

• 1/4 cup lemon juice

• ½ cup chopped onions

• 1/4 cup chopped ginger

• 1 habanero chile, seeds and stem removed, minced

• ½ teaspoon salt

• 1 tablespoon vegetable oil

• 1 teaspoon mustard seeds

• ½ cup chopped fresh mint

For the Scallops:

• 2 pounds scallops

• 1/4 cup vegetable oil

• 2 tablespoons ground New Mexican red chile

• Salt and freshly ground black pepper

Instructions

The chutney is a nice and spicy accompaniment to the creamy taste of the scallops. We love habanero chiles in it, but use a serrano for less heat and a slightly different flavor. If you don’t have fresh coconut, substitute 1 ½ cups flaked coconut. Serve with lemon rice pilaf and grilled mango slices.

Coconut Mint Chutney

• 1 cup grated fresh coconut

• 1/4 cup lemon juice

• ½ cup chopped onions

• 1/4 cup chopped ginger

• 1 habanero chile, seeds and stem removed, minced

• ½ teaspoon salt

• 1 tablespoon vegetable oil

• 1 teaspoon mustard seeds

• ½ cup chopped fresh mint

Chile-Grilled Scallops

• 2 pounds scallops

• 1/4 cup vegetable oil

• 2 tablespoons ground New Mexican red chile

• Salt and freshly ground black pepper

To make the chutney, combine the coconut and the lemon juice in a blender or food processor and puree until smooth. Add the onion, ginger, chiles, salt and blend, adding enough water to make a smooth paste. Heat the oil, add the mustard seeds and fry until they begin to sizzle. Add the coconut paste and heat. Allow to cool and stir in the mint.

To make the scallops, blanch the scallops in boiling water for 2 ½ minutes. Drain and pat dry. In a bowl, add the oil and toss the scallops. Sprinkle the scallops with the chile, salt, and pepper and toss well to coat evenly.. Thread the scallops on skewers and grill over medium hot fire until they are golden brown outside and opaque throughout, about 5 to 6 minutes, turning occasionally.

Serve the scallops with the chutney drizzled over them or on the side.

Yield: 4 to 6 servings

Heat Scale: Medium