CARIBBEAN SALSA

Guacamole? Yes, please!
I can’t get enough of that creamy green stuff….and now I’m hearing that avocados are one of the foods that combat aging. Are you kidding me? …yummy and anti-aging? What a great feeling to know that as you eat, you’re satisfying your cravings and fighting wrinkles at the same time.
One of my favourite dishes is choc full of this miraculous food …one I like to call, ‘Caribbean Salsa’ - layers and layers of spicy goodness served with a side of fried green plantains or bammi rounds.

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SHRIMP LAYER
Season 1 pack of peeled and deveined shrimp with 1 tsp. corn-starch (this is my secret to soft shrimp as the cornstarch is a great tenderizer), ½ tsp. seasoning salt (No MSG), 4 cloves minced garlic cloves, 2 tbsp. olive oil, 1 tsp. mustard powder, 1 tsp. paprika, 1 tbsp. mango jam and 1 tsp. spicy jerk seasoning. Marinate for an hour or so, then bake at 350F for 20 minutes. After cooking, cut the shrimp into small pieces.
 
GUACAMOLE LAYER
Peel a large, firm avocado and mash with a fork. Add ¼ cup finely minced purple onion. Season with 1 tsp. regular salt, 1 tsp. freshly ground black pepper, 1/8 tsp. Veena’s Purple Pepper paste, 2 tsp lime juice and ¼ cup cilantro leaves.
 
BLACK OLIVE LAYER
Drain 1 tin sliced black olives, leaving about 3 tbsp. of the liquid with the olives. Pour the olives and saved liquid into a non-reactive dish. Add 3 tbsp. olive oil, a sprig of fresh rosemary, a sprig of dried thyme, 1 bay leaf, a pinch of salt and 2 slices of hot scotch bonnet pepper. Marinate for an hour or up to a day, stirring the olives throughout the time so that they all get covered in the marinade.
 
TOMATO LAYER
Dice 3 large ripe and firm plumy tomatoes and mix a little salt and 2 sliced fresh basil leaves into them.
 
TO ASSEMBLE THE CARIBBEAN SALSA
Spread 1 large tub of sour cream over the serving platter.
Add the guacamole and spread it gently over the sour cream.
Cover the guacamole evenly with the shrimp and their juices.
Using a slotted spoon, scoop the tomatoes and scatter over the dip, leaving any juice back in the bowl.


Lastly, using the same slotted spoon, scoop the olives and scatter over the top, leaving the marinade in the bowl.
 
***As you make each layer, taste for salt and spice – if you like your dip spicy, add more jerk seasoning or pepper paste.
Serve with fried green plantains or fried bammi rounds.
 
ENJOY!!!