Jerk shrimp burger sliders

This recipe makes 6 shrimp slider patties that are sticky to the touch when raw. If you want firmer-feeling patties, add more breadcrumbs. You may also double the recipe for either more sliders or bigger patties.

½ pound raw, deveined, tail-off shrimp

2 tablespoons Chef and Steward Jerk Seasoning (see recipe)

1 egg

3 tablespoons breadcrumbs

2 tablespoons unsalted butter (I prefer Kerrygold)

Soft potato slider buns

Thick slices of Roma tomatoes

Green leaf lettuce

Muenster cheese slices

Colby jack cheese slices

1. Cut ½ pound shrimp into small pieces by hand with a cleaver or chef‘s knife. Cut some pieces very small but leave some chunky bits throughout. This will allow you to actually taste that you are eating shrimp.

2. Put the shrimp in a large mixing bowl. Add 2 tablespoons jerk seasoning, 1 egg and 3 tablespoons breadcrumbs. Mix to combine.

3. Form patties in a mini burger or slider press, or by hand.

4. Preheat a cast iron skillet or plancha on a grill or stovetop. Add 2 tablespoons butter to the hot pan and melt. Add patties and sear until golden brown for about 2 minutes. Flip, adding sliced cheese to browned sides. Cook for another 2 minutes, until cooked through. Remove from the pan.

5. Serve on buttered and toasted potato slider buns with lettuce, cheese and a thick slice of tomato. Allow those who like more spice to

sprinkle with more scotch bonnets prior to eating.

Caribbean spicy tomato and cucumber salsa

This is the perfect accompaniment to grilled meats. Tomatoes and cooling cucumbers are dressed up with scallions and scotch bonnets, seasoned with salt and pepper and paired with this Caribbean grilling fiesta that will make you want to break out every reggae and calypso record you wished your parents owned.

I use an assortment of sweet cherry tomatoes, but you can use any kind and cut as small as you wish. I like mine chunky for extra-cooling effect.

Makes: 4 to 6 servings

1 pound assorted cherry tomatoes

2 large English cucumbers

2 scallion stalks

1/2 shallot, finely chopped

Freshly cracked pepper, to taste

Himalayan pink salt, to taste

A light dusting of Highnoon Spice Scotch Bonnet Seasoning

Squeeze of half a lime

Cilantro for garnish

1. In a bowl, place all ingredients except cilantro and mix.

2. Garnish with cilantro leaves. Serve with jerk pork and jerk shrimp sliders and extra potato rolls to mop up the juices.