Those who are truly sent by God...are marked by the fact that they are faithful to the message of the Gospel, exalting the Lord Jesus Christ, proclaiming to men the good news of salvation through Him, and bidding men to turn from their sins and come to Christ as Savior and Lord. They back all of their proclamations by the authority of the Bible, the Word of God, and they call Christians to lives of holiness while they themselves are living examples of holiness. Unless a man is divinely sent to preach the Word, his ministry will be ineffective to produce faith and life in those to whom he ministers. God must do the sending. I always tell young men who ask me about entering the ministry that they should never become ministers if they can possibly help it. If a man could be satisfied as president of the United States, as president of a bank or a college, as a pitcher for a big-league ball team, or in another position of honor or distinction, he has not been called to the ministry. God has not sent him. When God sends a man there is a yearning, churning, burning inside him. Like Paul he must cry, “Woe is unto me, if I preach not the gospel” (1 Cor. 9:16). This must be the heart feeling of everyone who has been sent with the Gospel.

Donald Grey Barnhouse

CATEGORY	CUISINE	TAG	YIELD
Grains, Seafood	Caribbean	Caribbean, Light	1	servings

INGREDIENTS

8		Tiger prawns; peeled
1/2	ts	Caribbean light fish mix spice
8	sl	Streaky smoked bacon; thinly sliced
2		Handfuls lettuce; mixed of your
		; choice (curly, oak
		; leave, rocket,
		; little gem,
		; radicchio)
1	dl	White wine vinegar
50	g	Butter
1	tb	Salt and pepper; freshly ground
1	tb	Coriander; chopped
4		Pepper tuiles; (see recipe)

INSTRUCTIONS

Wash and dry the prawns. Season with the Caribbean light fish mix
spice and let it marinate in the fridge for 20 minutes. Wrap in the
bacon and secure with a wooden stick.
In the meantime pick, wash and dry the lettuce. Mix half the chilli
oil with the balsamic vinegar and the remaining oil with the vinegar.
Season with salt and pepper.
Heat a little butter and oil and fry the gambas very quickly till the
bacon is well coloured. Add the gambas just cooked. Toss the lettuces
in the dressing and arrange on a plate.
Top with the hot gambas and sprinkle generously with coriander.
Garnish with the pepper tuiles.
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