Here is a recipe that I created over the weekend for a dinner party it was killa
One of the other things I like to do besides sell Maui real estate is cook and create some new taste sensations, I especially like it when I use ingredients from our local resources. In this recipe I used my client, Marcia’s Pomellos (like a grapefruit but a bit sweater) to create my
“Spicy Cactus Pomello Barbecue Shrimp”
Ingredients
1 finely chopped onion
1 tablespoon butter or olive oil
½ cup x 2 pomello juice (ok so you can’t find a pomello substitute ¼ cup orange juice & ¼ cup lemon Juke) or call me and maybe I can get one for you from Marcia or even better buy her house and you can have all you want!!!
½ cup “Plochman’s Chicago Fire Mustard” ( it makes it pretty spicy with a slow burn) if you prefer it a bit less spicy use regular mustard. If you cannot find Chicago fire a couple shakes of Tabasco sauce will give regular mustard the kick
½ cup agave nectar from the agave cactus (you should be able to find it in your local health food store)
1 tsp Worcestershire Sauce
Fresh cracked pepper to taste
1 lb of large shrimp or prawns
Wood skewers
Preparation: Start by soaking skewers in water to prevent them from burning on the grill. Squeeze the pomello into a bowl and zest a ½ teaspoon (chopped fine) of the pomello or lemon. Take ½ cup of pomello juice and marinate the shrimp while you are preparing the sauce. cook onion in butter or olive oil in a sauce pan till soft and caramelized. Once the onions have caramelized mix the rest of the ingredients including the other ½ cup of the pomello juice into the saucepan with the onions. Add cracked black pepper to taste as sauce simmers for 10 to 20 minutes, continue to whisk to keep sauce from burning. once sauce has reduced to a thick consistency remove from heat and let set for 15-30 minutes. While sauce is setting take shrimp and thread on skewers, fire up the bar-be-que grill and get hot, brush grates with a bit of olive oil to prevent shrimp from sticking to hot grill. Place the shrimp on the grill and cook for 1 ½ to 2 minutes then flip, brush with bar-be-que sauce and cook for another 1/2 to 1 minute flip and brush with sauce and remove, do not overcook shrimp, shrimp is done when it just turns white and is no longer translucent, it will become tough if overcooked. Use the rest of the sauce for a dipping sauce or save it for you rack of ribs for tomorrow night.
Warmest Aloha,
tt | 
