Ingredients Weight Measure
TABASCO® brand Green Jalapeño Pepper Sauce 1/4 cup
Vanilla-flavored rum 1/2 cup
Peanut oil 1/2 cup
Ginger root, fresh, peeled, grated 1/4 cup
Shrimp, 16/20, peeled, deveined, with bottom tail shell intact 48 ea.
Dry white wine 1/4 cup
TABASCO® brand Original Red Sauce 1/4 cup
Pineapple, dried, 1/4" diced 1/3 cup
Mango, dried, 1/4" diced 1/3 cup
Papaya, dried, 1/4" diced 1/3 cup
Black beans, cooked, rinsed, drained 2 cups
Green onions, 1/4" diced 1 cup
Limes, juice of 3 ea.
Pepitas (roasted pumpkin seeds), salted 1/4 cup
Peanut oil 2 Tbsp.
Plantains, peeled, cut on bias to yield 12 slices per plantain 6 ea.
Light brown sugar 3/4 cup
Pumpkin pie spice 1-1/2 tsp.


  1. Preheat char broiler, or charcoal grill, to medium-high heat.
  2. In a 4-qt. bowl, combine TABASCO® Green Jalapeño Pepper Sauce, vanilla rum, 1/2 cup peanut oil and ginger. Add shrimp. Toss to coat and marinate for 1-2 hours.
  3. In a 2-qt. saucepan, combine white wine and TABASCO® Original Red Sauce and bring to a boil. Add dried fruits and cook for 1 minute. Remove from heat and let steep and cool. Combine black beans, green onions, lime juice and infused dried fruit.
  4. Sauté the pepitas in 2 Tbsp. peanut oil until lightly browned and add to bean and dried fruit mixture. Toss lightly and refrigerate.
  5. In a 4-qt. mixing bowl, combine sliced plantains, brown sugar and pumpkin pie spice until evenly coated.
  6. Place coated plantains on cooler side of grill and cook for approximately 1 minute on each side.
  7. Drain shrimp from marinade and place on hotter side of grill, or center, and cook for 1-2 minutes per side.
  8. For each serving, place 1/4-cup portion of infused fruit salad in center of 10" plate. Fan out 6 slices of candied plantain on one side. On the other side, shingle 4 shrimp.

Yield: 12 servings