SUCCESSFUL JUMP

• BBQ Shrimp
• Slow Roasted Pork Butt
• Sugared Almonds
• Papaya Slaw
• Grilled Lemonade Chicken

Scumptious BBQ Shrimp 1 ½ lbs large shrimp in the shell, legs removed Marinade 18 green onions (3 bunches) divided 12 medium cloves garlic, chopped 12 tablespoons (1 ½ sticks) unsalted butter (180 ml) 1/3 cup dry white wine (340 ml) ½ teaspoon Tabasco sauce (2.5 ml) Vegetable oil

Devain the shrimp, remove the legs and leave the shells on. Place deviened shrimp in a clear plastic bag and set bag in bowl with ice.

Melt butter in a skillet at medium-low heat. Chop green onions (reserving 2 tablespoons for garnish) and garlic and add to the skillet. Cook for 3 minutes, stirring, or until onions are soft. Add the wine to the skillet and simmer for 5 minutes.

Once cooled, pour the marinade into a large sealable plastic bag, reserving some for later use. Add shrimp to the plastic bag and move ingredients around, ensuring the shrimp are well coated. Put the bag into the refrigerator for 2.5 hours.

When ready to grill the shrimp remove them from the refrigerator and pour all the contents of the bag into a strainer.

Add Tabasco sauce to the reserved marinade and reheat in a pot.

Preheat the barbecue to 425°F/220°C. Oil the grill. Place the shrimp on the grill and cook ½ minute per side or until they are pink.

Serve with warmed sauce.

Yield: 6 servings

Slow Roasted Pork Butt 6 lbs Pork Butt ¼ cup brown sugar 1 tablespoon of chilli flakes (15ml) ½ cup of parsley (125ml) 3 tablespoons of rosemary (45ml) 2 tablespoons of oregano (30ml) 1 tablespoon of thyme (15ml) 1 tablespoon onion salt (15ml) 2 tablespoons olive oil (30ml) 1 teaspoon of pepper (5ml)

In a food processor, add rosemary, parsley, thyme, oregano, brown sugar, chilli, onion salt and oil. Grind all the ingredients together. Rub this paste mixture all over the pork butt.

Refrigerate Pork Butt overnight. Score the fat cap and preheat grill to 220F/110C. Place drip pan under the cool side of the grill to catch any fats.

Place the pork fat cup up and close lid. Let pork roast for 6 hours or 1-¼ hours per pound.

Remove roast and loosely tent with aluminium foil. Let rest.

Serve and Enjoy!

Yield: 10 servings

Sugared Almonds 2 egg whites 2 cups whole blanched almonds (500 ml) ½ cup brown sugar (125 ml) 1 ½ teaspoons ground cinnamon (7.5 ml) 1 teaspoon chilli powder (5ml) 1 teaspoon cumin (5ml) 1/8 teaspoon salt (.5 ml) 1 teaspoon cayenne(5ml) 1 tablespoon of salted butter, melted (15 ml) 3 cups hickory or mesquite wood chips

Place on 1 cup of wood chips into a bowl of water to soak for 1 hour minutes.

Pour egg whites into a bowl and whisk until frothy. Add almonds and toss until they are coated. Drain the excess egg white for the almonds and set aside.

In a medium bowl combine brown sugar, cinnamon, salt and cayenne. Mix well. Add almonds to the dry mix and toss until they are completely coated. Place the almonds on a cookie sheet.

Prepare the barbecue for smoking. Preheat the barbecue to low heat. In a pie tin, mix one cup wet wood chips with 2 cups dry wood chips. Place the pie tin directly over the heat source and wait for smoke.

Place the tray of almonds on the grill and allow to smoke for 30 minutes (until they are golden brown), turning them halfway through.

When finished brush the almonds with melted butter. Let cool before serving.

Yield: 8 servings

Papaya Slaw 2 papayas, peeled and julienned 1 red finger chile pepper, seeded, veined, and finely chopped 1 tablespoon cilantro, chopped (15ml) 1 clove garlic, minced 2 teaspoons hot bean paste (10ml) 1 teaspoon sugar (5ml) ½ teaspoon salt (2.5ml) The juice of 2 limes ½ red pepper, chopped and julienned ¼ cup red onion, julienned (60ml) In a large bowl combine the julienned papaya, onion and pepper. Add chilli pepper, chopped cilantro and garlic.

In another bowl combine hot bean paste, sugar, salt and lime juice. Mix well. Add to the ingredients in the large bowl and toss to combine.

Cover and place in the refrigerator for up to 5 hours.

Serve cold.

Yield: Makes

Grilled Lemonade Chicken 8 chicken legs, bone in 6oz can frozen lemonade concentrate, thawed 1 tablespoon of soy sauce (15 ml) A dash of hot sauce 1 teaspoon of celery salt (5 ml) 2 fresh garlic cloves ¼ cup fresh mint Salt to season Pepper to season Olive oil to coat Place the chicken legs in a large sealable plastic bag.

4 servings

Pour the lemonade concentrate into a medium glass bowl. Add soy sauce, celery salt and garlic. Mix. Pour the marinade into the plastic bag, coating the chicken. Reserve some marinade for basting.

Seal the bag and place in the refrigerator to marinate for 2.5 hours.

Remove the chicken legs from the marinade and wipe off excess marinade with paper towel. Season the chicken with salt and pepper, drizzle with oil to prevent sticking.

Preheat the barbecue to medium-high heat 350°F/175°C.

Oil the grill. Place the chicken on the grill bone side down. Sear the meat, then lower the temperature and grill with the lid up for 20 minutes per side. Baste the chicken, with reserved marinade, during the last 10 minutes of cooking.

Yield: Makes 8 servings



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