Recipe: Jump Up and Wave

Hey! It’s September! A time for last minute summer vacations and plenty of fall shopping– at least that’s what I thought. While I try to gather up a few friends this weekend, I’m met with a swift, “Talk to the Hand” gesture. Why you ask? It’s Labor Day Weekend fool!

The Labor/West Indian Day Parade in New Yorkers filled with colorful outfits, exhibits, and plenty of dancing. One major aspect of almost any and every cultural parade is the food.

Since I won’t be in attendance at the parade , I’ve decided to find some recipes that’ll bring Labor Day to my little old house on the other side of town. Check them out!

Caribbean Salsa

  • 1 red pepper, seeded and small diced
  • 1 mango, skin and pit removed and small diced
  • 4 green onions, finely sliced
  • 1 bunch of cilantro, chopped
  • 1 lime, juiced and zested
  • 1/4 cup toasted coconut
  • 2 tablespoons olive oil
  • Salt to taste
  1. Put everything in a bowl and toss to your satisfaction!

Coconut Lime dressing

  • Zest and juice of 2 limes
  • 1/2 cup of coconut milk
  • 1 tablespoon of fresh ginger, grated
  • Salt and pepper
  1. Put dressing ingredients into a jar with a tight fitting lid and shake well. Add salt and pepper to taste.

Coconut Crusted Shrimp

  • 1 1/4 cups of shredded, unsweetened coconut
  • 1 dozen shrimp, peeled and deveined
  • Salt and pepper
  1. Preheat oven to 350 degrees.
  2. Put coconut into a freezer bag. Drop in the shrimp one at a time and toss to coat. Place on a lightly oiled baking sheet and season with salt and pepper. Bake for until plump and pink, about 5 minutes.
  3. Serve with Caribbean Salsa.

I say dunk your coconut crusted shrimp in the salsa or leave some shrimp to the side and marinate it in the lime dressing. Enjoy!

**Recipes and interpretations courtesy of Food Network**

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