Ingredients Weight Measure
Raw shrimp, peeled, deveined, butterflied 90 ea.
Lemons 3 ea.
Limes 6 ea.
Oranges 3 ea.
TABASCO® brand Garlic Pepper Sauce 1 bottle
Sesame oil 1/4 cup
Shallots, diced 12 ea.
Coconut rum 8 oz.
Sugar 1/8 cup
Salt and pepper to taste
Rice 15 cups


  1. Place shrimp in a bowl.
  2. Remove zest from lemons, limes and oranges, and julienne. Set aside.
  3. Squeeze juice from all fruits into bowl over shrimp and add TABASCO® Garlic Pepper Sauce.
  4. Heat sesame oil in hot pan, add shallots and reserved zest, and sauté until shallots are transparent. Add shrimp with liquid and cook until 80% done. Remove shrimp. Add rum and reduce by 2/3. Stir in sugar and return shrimp to pan, cooking until done. Season with salt and pepper.
  5. For each serving, place rice in middle of plate. Ladle sauce in 4 spots on rice and then place 2 shrimp in each spot.


Serving idea: Garnish with potato lattice crisps and roasted red peppers, if desired.