He feels supreme love for one whom he has never seen. He talks familiarly every day to someone he cannot see, expects to go to Heaven on the virtue of another, empties himself in order that he might be full, admits that he is wrong so he can be declared right, goes down in order to get up. He is strongest when he is weakest, richest when he is poorest, and happiest when he feels worst. He dies so he can live, forsakes in order to have, gives away so he can keep, sees the invisible, hears the inaudible, and knows that which passeth knowledge.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Seafood, Fruits		Fish, New america, Healthy and	4	Servings

INGREDIENTS

12		Large shrimp
2		Lemons; zested and juiced
2		Lime; zested and juiced
1		Jalapeno pepper; diced
1	tb	White peppercorns; crushed
1	tb	Coarse salt
2	tb	Brown sugar
1	tb	Olive oil
1	ts	Sliced ginger root
2		Starfruit; sliced crosswise
2	oz	Rum

INSTRUCTIONS

Recipe by: Allen Susser of Chef Allen's, Aventura, FL Preparation Time:
1:00 STEP ONE: The zest is the colored part of the lemon and lime rind. Use
a vegetable peeler to remove it, then chop it finely.
STEP TWO: Peel shrimp and butterfly by cutting lengthwise so that shrimp
open like a book and lie almost flat. Don't cut them in half.
STEP THREE: Combine lemon and lime zest, jalapeno, and white peppercorns
and set aside.
STEP FOUR: Combine lemon and lime juice with brown sugar in a small
saucepan and simme until 3 tablespoons are left. Add the salt and zest
mixture. Cook for one more minute and remove from heat. Moisten with 1
tablespoon olive oil and l cool.
STEP FIVE: Press the mixture onto both sides of the butterflied shrimp,
then sear in olive oil. Cook for one minute, then add the starfruit and
ginger. Add the rum, swirl it around in the pan for a few seconds, and
serve.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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